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Old frying pan with two leftover mashed potato cakes being turned by a spatula.
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4.75 / 4 votes

Leftover Mashed Potato Cakes

Leftover mashed potato cakes are the answer to Post-Thanksgiving food glut in the fridge. Leftover mashed potatoes are formed into pucks, floured, dipped in egg, and coated with panko breadcrumbs. They're then pan-fried to crisp, golden perfection.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Sides
Cuisine: American
Servings: 8 servings
Calories: 119

Ingredients

  • 2 cups cold leftover mashed potatoes, well-seasoned (do not use freshly made mashed potatoes)
  • 2 large eggs
  • 1/4 cup milk
  • All-purpose flour
  • 1 1/2 cups panko breadcrumbs
  • 2 to 2 1/2 cups mild vegetable oil, for frying
US - Metric

Instructions

  • Form the mashed potatoes into puck-shaped cakes about 1 inch (25 mm) thick and 2 inches (5 cm) in diameter. They should be roughly 2 ounces (55 g) each.
  • In a small bowl, make an egg wash by lightly beating the eggs and milk together.
  • Create an assembly line with a bowl of the flour, a bowl of the egg wash, and a bowl of the panko breadcrumbs. Working with 1 mashed potato cake at a time, first coat it in the flour, then dip it in the egg wash, and then dredge it in the panko breadcrumbs.
  • In a medium skillet set over medium-high heat, add enough oil to reach a depth of at least 1/2 inch (12 mm) and warm the oil until it registers 350°F (180°C) on an instant-read thermometer. Add the cakes to the skillet, working in batches if necessary so as not to crowd them, and cook until lightly browned and heated through, about 1 minute per side.
  • Use a slotted spatula to transfer the mashed potato cakes to paper towels to drain. Devour immediately.

Nutrition

Serving: 1cake | Calories: 119kcal | Carbohydrates: 21g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 119mg | Fiber: 1g | Sugar: 2g