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Fried Potato Cakes

Crispy golden potato cakes made from mashed potatoes, seasoned and pan-fried until crunchy.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 8 servings

Ingredients

  • 2 cups cold mashed potatoes
  • 1 large egg beaten
  • 1/4 cup all-purpose flour plus more if needed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • oil for frying
  • chopped fresh parsley for garnish

Instructions

  • In a large bowl, combine the cold mashed potatoes, beaten egg, 1/4 cup all-purpose flour, salt, and black pepper; mix until uniform.
  • If the mixture is too loose to form cakes, add additional flour a tablespoon at a time until it holds together.
  • Heat a thin layer of oil in a large skillet over medium heat until shimmering.
  • Scoop about 1/4 cup of the potato mixture per cake into the hot oil and flatten each portion slightly with the back of a spatula.
  • Fry the cakes 3–4 minutes per side, or until golden brown and crispy, then transfer to paper towels to drain.
  • Sprinkle chopped fresh parsley over the potato cakes and serve warm.

Equipment

  • Large Bowl
  • Large Skillet
  • Spatula
  • measuring cup
  • Paper Towels

Notes

  • Use cold mashed potatoes for best texture.
  • Add flour gradually to avoid dry cakes.
  • Maintain medium heat to cook through without burning.
  • Drain on paper towels to remove excess oil.