Potato Chicken Golden Cakes (Print version)

Golden, crispy patties of mashed potatoes and shredded chicken with cheddar and herbs, ideal as a comforting dish.

# What You'll Need:

→ Cakes

01 - 2 cups mashed potatoes, cooled
02 - 1 1/2 cups cooked shredded chicken
03 - 1/3 cup finely sliced scallions
04 - 2 large eggs
05 - 1/2 cup shredded cheddar cheese
06 - 1/4 cup chopped fresh parsley
07 - 1/3 cup gluten-free all-purpose flour
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon paprika
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon ground black pepper

→ Frying

12 - 3 tablespoons vegetable oil

# Directions:

01 - In a large mixing bowl, thoroughly combine mashed potatoes, shredded chicken, scallions, eggs, cheddar cheese, parsley, flour, garlic powder, paprika, salt, and black pepper until evenly blended.
02 - Divide the mixture into eight equal portions and form 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 - Place patties in the skillet without overcrowding and fry for 3 to 4 minutes per side until golden and crispy. Add more oil as required for subsequent batches.
05 - Transfer cooked cakes to a paper towel-lined plate to drain excess oil. Serve warm, optionally garnished with additional parsley or sour cream.

# Expert Tips:

01 -
  • They're crispy on the outside and creamy on the inside—texture that actually surprises people who expect them to be dry.
  • You can make them in under 40 minutes flat, which means weeknight dinner without the guilt of takeout.
  • Leftover mashed potatoes and chicken transform into something that feels special enough to serve guests.
02 -
  • Cold mashed potatoes are essential—warm ones will make the mixture fall apart during frying because the starch becomes too sticky.
  • Don't skip the resting step before shaping if your mixture feels too wet; even 5 minutes in the fridge makes a huge difference in how well they hold together.
03 -
  • Use a non-stick skillet and avoid moving the patties around too much once they hit the oil—let them develop that golden crust undisturbed.
  • If your first batch looks pale, your oil isn't hot enough; don't rush the heat because a slow fry means a greasy cake instead of a crispy one.
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