Pin it There's something about the smell of chicken and potato hitting hot oil that takes me back to a Tuesday night when my neighbor stopped by unexpectedly with her kids. I had leftover mashed potatoes and some shredded chicken in the fridge, and instead of ordering delivery, I decided to improvise. Within minutes, I had these golden patties sizzling away, and by the time they were done, her kids were asking for seconds before I'd even plated the first batch. That night taught me that the best meals often come from working with what you have on hand.
I made these for my partner's book club last month, and I'll never forget the moment someone asked for the recipe before even finishing their plate. The funny part is how simple they are to explain—I basically just told them it's mashed potatoes and chicken held together with eggs and cheese. But there's a magic that happens when you get the proportions right and don't overthink the process.
Ingredients
- Mashed potatoes (2 cups, cooled): Start with room-temperature potatoes so they blend smoothly without becoming gluey—I've learned the hard way that warm potatoes can make the whole mixture mushy.
- Cooked shredded chicken (1 1/2 cups): Rotisserie chicken works perfectly if you're short on time, and the meat shreds cleanly without much effort.
- Scallions (1/3 cup, finely sliced): These add a gentle onion brightness that keeps the cakes from tasting one-note and heavy.
- Large eggs (2): They act as the binder that holds everything together while frying—this is non-negotiable.
- Shredded cheddar cheese (1/2 cup): The cheese melts into the mixture and adds richness without overpowering the potato flavor.
- Fresh parsley (1/4 cup, chopped): A small handful of fresh herbs brightens the whole dish and adds a touch of color.
- Flour (1/3 cup, gluten-free or all-purpose): Just enough to help the cakes hold their shape during frying without making them dense.
- Garlic powder (1/2 teaspoon): Warm and mellow, it seasons without being aggressive.
- Paprika (1/2 teaspoon): A subtle smokiness that hints at something more complex than it actually is.
- Salt and black pepper (1/2 teaspoon and 1/4 teaspoon): Season as you taste the mixture—you might find you want a touch more depending on your potatoes.
- Vegetable oil (3 tablespoons for frying): Keep extra on hand because you'll need a little more for each batch to maintain that golden crust.
Instructions
- Bring everything together:
- Combine the cooled mashed potatoes, shredded chicken, scallions, eggs, cheese, parsley, flour, and seasonings in a large bowl, mixing until you have one cohesive mixture. You'll know it's ready when you lift the spoon and the mixture holds together without looking crumbly or wet.
- Shape into patties:
- Divide the mixture into 8 equal portions and gently shape each into a flat cake about 1/2 inch thick—don't compress them too hard or they'll be dense. Your hands or two spoons work equally well.
- Preheat your pan:
- Heat 1 to 2 tablespoons of oil in a large non-stick skillet over medium heat, waiting until a drop of water sizzles when it hits the surface. This is the moment you know it's hot enough to get that golden crust.
- Fry in batches:
- Place the patties in the hot skillet without crowding—give them room to breathe so they brown evenly instead of steaming. Cook 3 to 4 minutes per side until the edges turn deep golden and the cakes release easily from the pan.
- Finish and serve:
- Transfer the cooked cakes to a paper towel-lined plate to drain, then serve warm with a garnish of fresh parsley or a dollop of sour cream if you like. The cakes stay warm for about 10 minutes, so don't worry if you're frying in batches.
Pin it The real turning point for me was when I realized these cakes could be a solution for weekend meal prep. I made a double batch one Saturday and watched my sister eat three of them straight from the fridge on Monday, cold and completely satisfied. That's when I knew this wasn't just a recipe—it was something practical that actually brings people back.
Why the Ratio Works
The beauty of these cakes lives in the balance between the potato and chicken. Too much chicken and they become dense and meaty, losing that light creamy texture. Too much potato and they taste starchy and blank. The two cups to one and a half cups ratio gives you that perfect sweet spot where you get the comfort of potatoes with enough protein to feel like a real meal, and the eggs and cheese hold everything together without needing excessive flour.
Flavor Swaps That Actually Work
I've experimented with variations enough times to know what sticks. Turkey works beautifully if you want something leaner, and honestly it fries just the same. A small spoon of Dijon mustard mixed into the batter adds a sharp note that makes you pause and wonder what that flavor is. Fresh chives scattered through change the whole vibe from comfort-food to something almost elegant. If you want heat, just a pinch of cayenne doesn't overwhelm the dish—it sits in the background and surprises you on the finish.
- A touch of lemon zest brings brightness without making the cakes taste citrusy.
- Smoked paprika instead of regular paprika shifts the entire flavor profile toward something deeper.
- A small handful of crispy bacon crumbled in adds richness that feels indulgent.
Serving and Storage
These cakes are best served warm from the skillet, but they're also surprisingly good at room temperature or even cold the next day. I've packed them in containers for picnics and lunches, and they hold up without falling apart. For storage, keep them in an airtight container in the fridge for up to three days, and if you want to reheat them gently in a warm oven instead of the skillet to avoid them becoming too crispy.
Pin it There's comfort in knowing you can turn simple leftovers into something that makes people happy. These cakes have become my go-to when I want to feel like I've cooked something special without the stress of a complicated recipe.
Recipe FAQs
- → How do I ensure the patties hold together?
Using eggs as a binder and the appropriate amount of flour helps the mixture maintain its shape during frying.
- → Can I substitute the chicken with another protein?
Yes, cooked turkey works well as a tasty alternative without affecting texture significantly.
- → What oil is best for frying these patties?
Vegetable oil or any neutral oil with a high smoke point ensures even browning and crispiness.
- → How can I add a spicy flavor to these cakes?
Incorporate a pinch of cayenne pepper or chopped chili flakes into the mixture before frying.
- → Are these patties suitable for gluten-free diets?
Yes, using certified gluten-free flour keeps them safe for gluten-sensitive individuals.