Potato Cakes ~
Savory pan-fried cakes made with fluffy mashed potatoes, cheddar cheese, and scallions are lightly crisp on the outside and soft on the inside. Serve this versatile dish as a main course or side dish.
Potato Cakes Recipe
Potato cakes are an excellent, budget-friendly way to repurpose leftover mashed potatoes and transform them into a whole new delicious and satisfying meal. This traditional Irish dish also makes a great addition to your St. Patrick’s Day menu!
This recipe works best with mashed potatoes that have a light and fluffy texture, with no chunkiness. The best way to achieve this consistency is by using a potato ricer. This will prevent over-mixing, which can lead to gummy mashed potatoes. If you do not have a potato ricer readily available, a handheld held potato masher will work just fine.
If you have leftover mashed potatoes, you’re already one step ahead!
Ingredients for Potato Cakes
You will need:
- 2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 3 tablespoons vegan butter
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup vegan cheddar cheese, shredded
- 1/2 cup scallions, sliced
- 1 cup Panko bread crumbs
- 1/2 cup vegetable oil, divided
Ingredient Notes
- Yukon Gold Potatoes – Yukon Golds have a naturally creamy texture and buttery flavor that makes them an excellent choice for mashed potatoes. They hold their shape well when cooked, resulting in smooth and creamy mashed potatoes without being overly starchy or gummy. Yukon Gold potatoes also have a thin, smooth skin that is easy to peel.
- Vegan Butter – Enhances the flavor and creaminess of the potatoes
- Garlic – Fresh is best for adding subtle depth of flavor; garlic powder is not recommended for this recipe.
- Salt and Ground Black Pepper – Amounts given are suggestions. Adjust accordingly to suit your personal tastes and dietary restrictions.
- Vegan Cheddar Cheese – Parmesan cheese also works well for this recipe.
- Scallions – Also known as green onions, scallions add fresh and savory flavor along with a pretty pop of color.
- Panko Bread Crumbs – Also known as Japanese bread crumbs, Panko bread crumbs have a coarser texture than regular bread crumbs and tend to create a crispier crust when fried. Regular breadcrumbs are not recommended for this recipe.
- Vegetable Oil – The neutral flavor and high smoke point of vegetable oil make it a good choice for frying. It can be heated to high temperatures without burning or smoking and the flavor won’t overpower the food.
How to Make Potato Cakes
STEP ONE: Place potatoes in a large pot and cover with 1 inch of water. Bring to a boil and cook for 5-8 minutes, or until tender. Drain then return to the hot pan to dry out.
STEP TWO: When the potatoes are cool enough to handle, press through a potato ricer into a large bowl. Stir in 3 tablespoons of butter, garlic, salt, and pepper. Adjust seasoning to taste. Set the potatoes aside to cool. When the potatoes are cooled completely, stir in the cheese and scallions.
STEP THREE: Pour bread crumbs into a shallow bowl. Shape 1/2 cup portions of the potatoes into patties (cakes) that are about 3 inches in diameter. Gently press each patty into the bread crumbs turning to coat each side. Place on a parchment paper-lined baking sheet or plate and in the refrigerator for 1 hour to set.
STEP FOUR: Heat a large skillet over medium heat then add 1/4 cup of vegetable oil. When the oil is hot, add half of the potato cakes. Cook for 3 minutes then carefully turn the cakes over and continue cooking for another 3 minutes, until golden and lightly crisp on both sides.
STEP FIVE: Transfer the cooked potato cakes to a plate and repeat using the remaining 1/4 cup vegetable oil and potato cakes. Serve hot.
What to Serve with Potato Cakes
- Vegetables – A simple side of veggies such as Skillet Broccoli or carrots provides a nutritious and flavorful complement to the potato cakes.
- Mixed Greens Salad – A fresh and light salad made with mixed greens, cherry tomatoes, cucumber, and a vinaigrette dressing adds a refreshing touch to the meal.
- Braised Red Cabbage – Braised red cabbage is a classic Irish side dish that pairs well with potato cakes. The sweet and tangy flavor of the cabbage can balance the richness of the potato cakes.
More Potato Recipes You’ll Love!
- Mashed Potato Casserole
- Potato Tacos (Tacos de Papa)
- Crockpot Cheesy Potatoes
- Crash Hot Potatoes
- Breakfast Potatoes
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Potato Cakes
Ingredients
- 2 1/2 pounds Yukon Gold potatoes peeled and cut into 1-inch cubes
- 3 tablespoons vegan butter
- 1/2 teaspoon garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup vegan cheddar cheese shredded
- 1/2 cup scallions sliced
- 1 cup Panko bread crumbs
- 1/2 cup vegetable oil divided
Instructions
- Place potatoes in a large pot and cover with 1 inch of water. Bring to a boil and cook for 5-8 minutes, or until tender. Drain then return to the hot pan to dry out.
- When the potatoes are cool enough to handle, press through a potato ricer into a large bowl. Stir in 3 tablespoons of butter, garlic, salt, and pepper. Adjust seasoning to taste. Set the potatoes aside to cool. When the potatoes are cooled completely, stir in the cheese and scallions.
- Pour bread crumbs into a shallow bowl. Shape 1/2 cup portions of the potatoes into patties (cakes) that are about 3 inches in diameter. Gently press each patty into the bread crumbs turning to coat each side. Place on a parchment paper-lined baking sheet or plate and in the refrigerator for 1 hour to set.
- Heat a large skillet over medium heat then add 1/4 cup of vegetable oil. When the oil is hot, add half of the potato cakes. Cook for 3 minutes then carefully turn the cakes over and continue cooking for another 3 minutes, until golden and lightly crisp on both sides.
- Transfer the cooked potato cakes to a plate and repeat using the remaining 1/4 cup vegetable oil and potato cakes. Serve hot.
eddie
What do you do with the bread crumbs??????????????????
thiswifecooks
Hi Eddie ~ The bread crumbs are used to coat the potato cakes prior to frying. See Step #3.