Save I discovered these potato and chicken cakes by accident one Wednesday evening when I had leftover mashed potatoes and some shredded chicken I needed to use up. I was tired of the usual suspects, so I grabbed an egg, some cheese, and whatever herbs were sitting on the counter. Twenty minutes later, my kitchen smelled incredible, and I had these golden, crispy patties that tasted like comfort wrapped in a crispy shell. My roommate heard them sizzling and came wandering in asking what I was making, and by the time the first batch was done, I was making extra. It became the kind of happy accident you actually plan to repeat.
The first time I served these to guests, I almost didn't mention they were mostly potatoes and chicken because I was worried they'd sound too simple. But after everyone reached for seconds, someone asked for the recipe while their mouth was still full. That's when I realized the best dishes aren't about impressing people with fancy names or complicated techniques—they're about the satisfying crunch and the flavors that just work together without overthinking it.
Ingredients
- Mashed potatoes (2 cups, cooled): Use leftovers from dinner or boil and mash fresh potatoes, but let them cool completely or they'll make your mixture too wet and fall apart while frying.
- Cooked chicken, shredded (1 1/2 cups): Rotisserie chicken from the store works beautifully if you're short on time, and it shreds in about thirty seconds.
- Scallions, finely sliced (1/3 cup): They add a subtle onion bite that keeps these from tasting like plain potato cakes; don't skip this.
- Large eggs (2): These bind everything together, so they're non-negotiable.
- Shredded cheddar cheese (1/2 cup): A sharp cheddar gives more flavor, but any style you have works in a pinch.
- Fresh parsley, chopped (1/4 cup): Beyond just looking pretty, it brightens the whole thing and prevents the cakes from feeling too heavy.
- Flour (1/3 cup, gluten-free or all-purpose): Just enough to help them hold together; too much and they get dense.
- Garlic powder (1/2 teaspoon): A small amount adds depth without overpowering the chicken.
- Paprika (1/2 teaspoon): Use smoked paprika if you have it for a bit more character.
- Salt and black pepper (1/2 teaspoon and 1/4 teaspoon): Taste as you mix; you might want slightly more depending on how seasoned your chicken already was.
- Vegetable oil for frying (3 tablespoons, more as needed): Keep the oil hot enough to get a good sizzle when the patty hits the pan, but not so hot that they brown before cooking through.
Instructions
- Mix everything together:
- Combine the cooled mashed potatoes, chicken, scallions, eggs, cheese, parsley, flour, and seasonings in a large bowl and stir until evenly blended. The texture should feel like thick mashed potatoes with visible bits of chicken and herb throughout.
- Shape into patties:
- Divide the mixture into 8 equal portions and gently form each one into a patty about half an inch thick. Wetting your hands slightly makes this easier and less sticky.
- Heat your skillet:
- Pour 1 to 2 tablespoons of oil into a large non-stick skillet and set it over medium heat. Let it warm for about a minute so it's hot enough to sizzle when the patty touches it, but not smoking.
- Fry in batches:
- Carefully lay the patties in the hot oil without crowding the pan; give them space to brown instead of steaming each other. Fry for 3 to 4 minutes per side until they're golden brown and crispy, then transfer to a paper towel-lined plate to drain any excess oil.
- Serve warm:
- Enjoy them right away while they're still warm and the outside is crispy, topped with a dollop of sour cream or a handful of fresh parsley if you want to be fancy about it.
Save I remember cooking these for my sister on a rainy Sunday, and she sat at the counter watching them sizzle while we talked about nothing important. That's when I realized these cakes are more than just a way to use up leftovers—they're an excuse to slow down for twenty minutes and do something that smells and tastes like home. Every time I make them now, that feeling comes back.
Flavor Variations That Work
The beauty of these cakes is that they're flexible enough to shift depending on what you have or what you're craving. I've added everything from a teaspoon of Dijon mustard to a pinch of cayenne pepper when I wanted a little heat, and once I stirred in some finely chopped fresh dill that somehow made the whole thing taste like a fancy bistro dish. The base is so forgiving that you can make them completely different ways and they'll still be delicious, which is why I keep coming back to this recipe.
What to Serve Alongside
Crispy and creamy all by themselves, but they truly shine when you serve them with something bright and fresh to cut through the richness. A simple green salad with a sharp vinaigrette works, or even just some steamed vegetables on the side if you want to keep things simple. I've also served them with a small bowl of sour cream mixed with fresh herbs for dipping, and that turned a casual dinner into something people actually remember and ask about later.
Make-Ahead and Storage Tips
One of my favorite things about this recipe is that you can prepare the mixture a few hours ahead and fry them when you're ready, which makes them perfect for busy weeknights or when you want dinner to come together quickly. You can also fry them completely and reheat them in a warm oven for about five minutes if you made them ahead. They keep in the fridge for three days, though honestly they never last that long in my house.
- Shape and refrigerate the patties up to 4 hours ahead, then fry fresh when you're ready to eat.
- Cooked cakes can be gently reheated in a 350-degree oven for about 5 minutes to restore some crispness.
- Freeze uncooked patties on a baking sheet, then transfer to freezer bags and fry straight from frozen, adding an extra minute per side.
Save These potato and chicken cakes have become my go-to comfort meal, the kind of thing I make when I want something satisfying without spending an hour in the kitchen. They're the reminder that sometimes the best dishes come from using what you have on hand and not overthinking it.
Recipe FAQ
- → Can I substitute turkey for chicken?
Yes, cooked shredded turkey works well as a substitute, maintaining similar texture and flavor.
- → What oil is best for frying?
Vegetable oil or any neutral oil with a high smoke point ensures a crispy exterior without overpowering the flavor.
- → How do I keep the patties from falling apart?
Use mashed potatoes as a binder with eggs and flour to hold the mixture together firmly when shaping the cakes.
- → Can I add spices for extra flavor?
Yes, adding cayenne pepper or Dijon mustard adds a subtle kick and depth to the patties.
- → How should I serve the patties?
Serve warm with fresh parsley, a dollop of sour cream, or alongside a green salad or steamed vegetables for a balanced meal.