Potato Chicken Golden Cakes (Printable)

Golden, crispy patties with mashed potatoes and shredded chicken, delivering comfort and hearty flavor.

# Components:

→ Cakes

01 - 2 cups mashed potatoes (about 14 oz), cooled
02 - 1 1/2 cups cooked chicken, shredded (about 7 oz)
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

# Directions:

01 - In a large bowl, mix mashed potatoes, shredded chicken, scallions, eggs, cheddar cheese, parsley, flour, garlic powder, paprika, salt, and black pepper until evenly incorporated.
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 - Fry the patties in batches, avoiding overcrowding, for 3 to 4 minutes per side until golden brown and crispy. Add more oil as needed for subsequent batches.
05 - Transfer cooked patties to a paper towel-lined plate to drain excess oil. Serve warm, optionally garnished with additional parsley or a dollop of sour cream.

# Expert Advice:

01 -
  • They're crispy on the outside and creamy inside, which somehow feels fancy even though they're ridiculously easy to make.
  • You can prep the mixture ahead and fry them whenever you want, making weeknight dinners feel less chaotic.
  • They work equally well as a main dish with a salad or as an appetizer that disappears before anyone realizes how many you made.
02 -
  • Cold mashed potatoes are essential because warm ones will make the mixture fall apart during frying no matter how much flour you add.
  • Don't skip letting the oil heat properly before adding the patties, or you'll end up with soggy, greasy cakes instead of crispy ones.
  • If the mixture feels too wet after mixing, you can add a tablespoon or two more flour, but do this slowly so you don't end up with dense, heavy patties.
03 -
  • Use a light touch when shaping the patties so they stay tender inside instead of becoming dense and hard.
  • If you have a thermometer, get your oil to about 350 degrees for that perfect golden-brown exterior and warm, creamy interior.
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