Potato and Chicken Cakes (Printable Version)

Crispy golden patties made with creamy potatoes and tender shredded chicken, perfect for any meal.

# What You'll Need:

→ Cakes

01 - 2 cups mashed potatoes (about 400 g, cooled)
02 - 1 1/2 cups cooked shredded chicken (about 200 g)
03 - 1/3 cup scallions, finely sliced
04 - 2 large eggs
05 - 1/2 cup shredded cheddar cheese
06 - 1/4 cup fresh parsley, chopped
07 - 1/3 cup gluten-free flour or all-purpose flour
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon paprika
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

→ Frying

12 - 3 tablespoons vegetable oil (or as needed)

# How to Make It:

01 - In a large bowl, mix mashed potatoes, shredded chicken, scallions, eggs, cheddar cheese, parsley, flour, garlic powder, paprika, salt, and black pepper until fully incorporated.
02 - Divide mixture into 8 equal portions and shape each into a patty about 1/2 inch thick.
03 - Warm 1 to 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat.
04 - Cook patties in batches without overcrowding, frying 3 to 4 minutes per side until golden brown and crispy. Add more oil if needed for subsequent batches.
05 - Place cooked patties on paper towels to absorb excess oil. Serve warm, optionally garnished with additional parsley or a dollop of sour cream.

# Expert Tips:

01 -
  • It turns plain leftovers into something that feels special and tastes completely different.
  • The outsides get shatteringly crispy while the insides stay soft and creamy.
  • You can make the mixture ahead and fry them right before dinner without any stress.
  • Kids who won't touch plain chicken will devour these without asking what's in them.
02 -
  • Make sure your mashed potatoes are completely cool before mixing or the eggs will scramble and the cakes will be mushy.
  • Don't skip tasting the raw mixture for seasoning, because once they're fried it's too late to fix bland potatoes.
  • If your patties are falling apart in the pan, the mixture is too wet so add a tablespoon or two more flour.
03 -
  • Press the patties firmly so they hold together, but don't overwork the mixture or they'll turn dense.
  • Let the first side develop a real crust before flipping, or they'll stick and tear apart.
  • If you're making a big batch, keep the finished cakes warm in a low oven while you fry the rest.
Return