Save My neighbor handed me a container of leftover mashed potatoes one Tuesday evening, apologizing for the surplus from her Sunday dinner. Instead of tossing them, I grabbed some shredded chicken from the fridge and started experimenting right there at her kitchen counter. Within minutes, we were pan-frying golden patties and laughing about how something so simple tasted like we'd been planning it all week. That moment taught me that the best dishes often come from working with what you have, not what a recipe demands.
I made these for a potluck once and watched people go back for seconds without even asking what they were eating. My friend Karen kept saying they reminded her of something her grandmother made, but neither of us could quite name it. That's when I realized these cakes are almost nostalgic by nature, even if you're tasting them for the first time, because they taste like someone took care in making them.
Ingredients
- Mashed potatoes (2 cups, cooled): Let them reach room temperature or they'll make your mixture too warm and sticky; cold potatoes give you better structure and easier shaping.
- Cooked chicken, shredded (1 1/2 cups): Use any leftover chicken you have—rotisserie, boiled, roasted—the important thing is it's tender and pulls apart easily.
- Scallions, finely sliced (1/3 cup): These add a sharp, fresh note that keeps the cakes from tasting one-dimensional; don't skip them.
- Eggs (2 large): They're the binder that holds everything together without making it gluey, so fresh eggs work best.
- Shredded cheddar cheese (1/2 cup): The cheese melts into pockets of flavor and adds richness; sharp cheddar is better than mild if you have a choice.
- Fresh parsley, chopped (1/4 cup): A small handful of green does wonders for both flavor and making these feel less heavy.
- Flour (1/3 cup, all-purpose or gluten-free): This dries out the mixture just enough so the cakes hold their shape in the pan; don't add more than called for.
- Garlic powder, paprika, salt, and black pepper: These quiet spices work together to build flavor without overpowering the chicken and potato base.
- Vegetable oil (3 tablespoons): Use medium heat and enough oil so the cakes can sizzle and brown rather than steam; you might need a little extra for the second batch.
Instructions
- Mix your base:
- Combine the cooled mashed potatoes, shredded chicken, scallions, eggs, cheese, parsley, flour, and seasonings in a large bowl. Stir gently until everything is evenly distributed but not overmixed—you want to keep the texture light and avoid making it dense.
- Shape the patties:
- Divide the mixture into 8 equal portions and shape each into a patty about 1/2 inch thick; if they're falling apart, your potatoes might still be too warm or you need a tiny bit more flour.
- Heat your oil:
- Get a large non-stick skillet going over medium heat with 1–2 tablespoons of oil until it shimmers and moves easily around the pan. This is your signal the pan is ready to go.
- Fry in batches:
- Place 3–4 patties in the skillet without crowding—they need space to brown, not steam. Let them cook undisturbed for 3–4 minutes until the bottom is deep golden, then flip gently and cook the other side until it matches.
- Finish and serve:
- Transfer the cooked cakes to a paper towel-lined plate to drain any excess oil. Serve them warm with a dollop of sour cream or a handful of fresh parsley on top.
Save My five-year-old once asked if these were fancy potato pancakes, and I realized that's exactly what they are—just elevated with chicken and cheese. That simple question made me understand why he came back to the table asking for more without being prompted.
Flavor Tweaks That Work
These cakes are naturally mild, which is part of their charm, but they're also a blank canvas for whatever sounds good to you that day. A tiny pinch of cayenne pepper adds warmth without heat, while a tablespoon of Dijon mustard stirred into the base brings a subtle tang that keeps things interesting. I've also added a handful of finely chopped chives or even a squeeze of fresh lemon juice mixed into sour cream for serving, and each version felt intentional rather than like I was fixing something broken.
What to Serve Alongside
On their own, these cakes are substantial enough for dinner, but they shine next to something fresh and bright. A simple green salad with vinaigrette cuts through the richness beautifully, as does a pile of steamed or roasted vegetables. I've also served them alongside applesauce or a tangy coleslaw, and both work because they give your palate something to rest on between bites.
Storage and Leftovers
Any cakes that make it to the next day keep well in an airtight container in the fridge for up to three days, and they reheat gently in a 350°F oven for about 10 minutes until they warm through. You can also freeze the uncooked patties on a tray, then bag them for later; they go straight from freezer to skillet with maybe an extra minute per side. The beauty of having these on hand is that dinner becomes as simple as heating oil and frying.
- Make sure potatoes are fully cooled before mixing to avoid a mushy texture.
- If you're doubling the recipe, keep the batches small so each cake gets proper browning time.
- Leftover cooked cakes are perfect cold the next day with a dollop of sour cream if you're eating them as a snack.
Save These potato and chicken cakes remind me that the simplest ideas, born from leftover containers and Tuesday evening spontaneity, sometimes become the ones people ask you to make again and again. They're proof that good food doesn't need to be complicated—it just needs to taste like someone cared while making it.
Recipe FAQs
- → How do I achieve crispy patties?
Use a hot non-stick skillet with enough oil and cook the patties without crowding for 3-4 minutes per side until golden brown.
- → Can I substitute chicken with other meats?
Yes, cooked turkey works well as a substitute for a similar texture and flavor.
- → What flour types are suitable for binding?
Both gluten-free flour and all-purpose flour can be used to hold the patties together firmly.
- → How can I enhance the flavor?
Add Dijon mustard or chopped chives for freshness, or sprinkle cayenne pepper for a spicy kick.
- → What sides pair well with these cakes?
Serve alongside green salads or steamed vegetables to balance the richness.