Golden crispy potato chicken cakes (Print Version)

Crispy golden patties crafted from mashed potatoes and shredded chicken, perfect for a hearty meal.

# What You'll Need:

→ For the Cakes

01 - 2 cups mashed potatoes (approximately 14 ounces), cooled
02 - 1 1/2 cups cooked chicken, shredded (approximately 7 ounces)
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 It:

01 - In a large mixing bowl, blend mashed potatoes, shredded chicken, scallions, eggs, cheddar cheese, parsley, flour, garlic powder, paprika, salt, and black pepper until fully integrated.
02 - Divide the mixture into 8 equal portions and shape each into a 1/2-inch-thick patty.
03 - Warm 1 to 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat.
04 - Cook the patties in batches, avoiding overcrowding, frying each side for 3 to 4 minutes until golden brown and crispy; add more oil as needed for subsequent batches.
05 - Transfer cooked patties onto paper towels to absorb excess oil. Serve warm, optionally garnished with additional parsley or sour cream.

# Expert Advice:

01 -
  • They come together in under an hour and feel way more impressive than they actually are.
  • Crispy outside, creamy inside—the textural contrast is what keeps you coming back for more.
  • Naturally versatile enough to use up whatever's in your fridge while still tasting intentional.
02 -
  • Let your mashed potatoes cool completely before mixing—warm potatoes will cook the eggs before you even get them in the pan and turn your mixture into scrambled potato mess.
  • Don't overcrowd your skillet when frying; each cake needs breathing room to develop a proper crust instead of steaming itself into mush.
03 -
  • Use a non-stick skillet or cast iron that you know loves you—these cakes are forgiving but they still need a surface that cooperates.
  • The difference between mediocre and incredible is frying temperature: too low and they absorb oil and get soggy, too high and they brown before the inside heats through.
Return