The outside of these mashed potato cakes are light and crispy. Inside they're warm and soft and slightly gooey from the melted cheddar cheese. They're truly little pillows of delight!
Ingredients
2 ½cupscold mashed potatoes
1 ½cupsgrated cheddar cheese
2largeeggs
½cupflour, plus more for breading
Neutral flavored oil, see notes
Sour cream and sliced green onions, to top
Instructions
In a large bowl, mix together the cold mashed potatoes, grated cheese, and eggs. Mix in the flour, adding more if needed, until the mashed potatoes form a soft and slightly sticky dough.
2 ½ cups cold mashed potatoes, 1 ½ cups grated cheddar cheese, 2 large eggs, ½ cup flour
Form the dough into eight balls then press the balls down to form patties. Put a little flour into a bowl and then coat each of the mashed potato cakes in flour so they are no longer sticky.
Heat a splash of oil in a medium-sized cast iron or non-stick frying pan over medium heat. Once the pan is hot, add half of the leftover mashed potato cakes. Let the cakes fry for 3-4 minutes, or until the bottoms are golden brown and crispy. Carefully flip the cakes over and fry until the other side is golden, too. Repeat with the remaining cakes.
Neutral flavored oil
Serve the leftover mashed potato cakes with some sour cream and green onions on top.
Sour cream and sliced green onions
Notes
The amount of oil you need will depend on the type of pan you use. A cast iron pan will work best for browning the cakes, but will use more oil than a non-stick pan.The amount of flour you use will depend on how much butter and cream you used in your mashed potatoes.