Mashed Potato Cakes.
Mashed potato cakes are a delicious, savory dish made from leftover mashed potatoes, combined with a few simple ingredients like eggs, breadcrumbs, and seasonings. The mixture is shaped into small patties, then pan-fried until golden brown and crispy on the outside, while still soft and creamy on the inside. They’re perfect as a side dish, snack, or even a light meal. You can customize mashed potato cakes with herbs, cheese, or other add-ins to suit your taste, making them a versatile and satisfying way to enjoy leftover mashed potatoes.
PREP TIME: 30 minutes
COOLING TIME: 30 minutes
COOK TIME: 15 minutes
TOTAL TIME: 75 minutes
SERVINGS: makes about 24
Patatokeftedes (Mashed Potato Cakes)
Ingredients
5-6 medium potatoes (1 kg / 2.2 lb)
2 teaspoons salt (for the boiling water)
1 egg
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon pepper (adjust to taste)
1/8 teaspoon nutmeg
1/3 cup breadcrumbs (40 grams / 1.4 oz)
1/2 cup grated Parmesan or Romano cheese (50 grams / 1.75 oz)
1/4 cup plain flour, (37.5 g / 1.3 oz)
1/3 cup plain flour, extra for coating (50 g / 1.8 oz)
100 millilitres of olive oil for shallow frying (about 6 tablepoons / 3.4 fl oz)
Instructions
Prepare the mixture
1. Peel the potatoes and cut them into uniform chunks.
2. Place the potato pieces in a saucepan, cover with cold water, and add 2 teaspoons of salt. Cover with a lid and bring to a boil over high heat.
3. Reduce the heat to medium, partially cover the pot (leaving a small gap for steam to escape), and simmer for approximately 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
4. Drain the cooked potatoes thoroughly, in a colander and set aside to cool for at least 30 minutes. (Note 3)
5. Once the mashed potatoes have cooled slightly, transfer them to a large mixing bowl and mash until smooth and creamy, ensuring no lumps remain.
6. Add the egg, breadcrumbs, grated cheese, salt, pepper, nutmeg, and two tablespoons of the flour. Mix thoroughly until all ingredients are fully incorporated.
7. Gradually add more flour as needed until the mixture holds together well and can be easily shaped without falling apart.
8. Place the extra flour on a plate. Using wet hands, roll tablespoons of the potato mixture into balls, then flatten them slightly into patties.
9. Lightly coat each patty in the flour, ensuring an even, thin layer, and dust off any excess. (Note 4)
Shape and fry
1. Heat 3 tablespoons of olive oil in a large frying pan over medium heat.
2. Fry the Patatokeftedes in batches, ensuring not to overcrowd the pan.
3. Cook the patties until golden brown on both sides, approximately 2-3 minutes per side. If needed, add more oil to the pan between batches to maintain proper frying conditions.
4. Once cooked, transfer the Patatokeftedes to a plate lined with paper towels to drain any excess oil.
5. Serve warm with a fresh Greek Salad or Greek Lettuce Salad. They’re also great with Tzatziki or alongside a warm soup like Greek Lentil Soup (Fakes) or Greek Chickpea Soup