Potato and Chicken Cakes (Printable Version)

Golden patties blending mashed potatoes, shredded chicken, and cheddar for a comforting dish.

# Ingredient List:

→ For the Cakes

01 - 2 cups mashed potatoes, cooled
02 - 1 1/2 cups cooked chicken, shredded
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

→ For Frying

12 - 3 tablespoons vegetable oil, or as needed

# How to Make:

01 - In a large bowl, thoroughly mix mashed potatoes, shredded chicken, scallions, eggs, cheddar cheese, parsley, flour, garlic powder, paprika, salt, and black pepper until evenly blended.
02 - Divide the mixture into 8 equal portions and shape each into a patty approximately 1/2 inch thick.
03 - Warm 1 to 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat.
04 - Place the patties in the skillet without overcrowding and fry for 3 to 4 minutes on each side until golden brown and crisp. Add more oil as needed for additional batches.
05 - Transfer cooked patties to a paper towel-lined plate to drain excess oil. Serve warm with optional garnishes such as extra parsley or sour cream.

# Expert Suggestions:

01 -
  • They're ready in 40 minutes total, making weeknight dinners feel less like a chore and more like a small victory.
  • One batch feeds four people generously, or stretches into lunches if you're eating solo and lucky enough to have leftovers.
  • The crispy outside and creamy inside hits that comfort-food sweet spot without any fussy techniques.
02 -
  • Don't skip the cooling step on your potatoes—warm mashed potatoes release too much moisture and your mixture becomes unworkable, no matter how much flour you add.
  • Medium heat is your friend here; high heat will char the outside while the inside stays cold, but low heat makes them greasy and soft instead of crispy.
03 -
  • Chill your shaped patties in the fridge for 30 minutes before frying if you have time—they'll hold together better and brown more evenly.
  • Use a metal spatula with a slight flex to it; a rigid one can break the cakes apart as you flip, while a floppy one won't give you enough support.
Go Back