Parmesan-Cheddar Mashed Potato Cakes

Prep Time
Cook Time
Ready In

Recipe: #13984

August 22, 2014

"These are to die for, there is a 1 1/2 hour refrigeration time"

Original is 6 servings


  • Serving Size: 1 (325 g)
  • Calories 381.4
  • Total Fat - 11 g
  • Saturated Fat - 5.3 g
  • Cholesterol - 57.7 mg
  • Sodium - 826.4 mg
  • Total Carbohydrate - 53.9 g
  • Dietary Fiber - 6 g
  • Sugars - 6.8 g
  • Protein - 17.4 g
  • Calcium - 385.6 mg
  • Iron - 2.1 mg
  • Vitamin C - 19.9 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Boil potatoes for about 20-25 minutes until soft, but still a little firm. Do not overcook!

Step 2

Drain potatoes and mash them with a potato masher (with skin ON). Don't mash into mashed potatoes, you still want some small chunks in it. Add remaining potato cake ingredients and mix well.

Step 3

Combine breadcrumbs and flour in a pie pan or large plate.

Step 4

In a separate bowl, combine egg and milk.

Step 5

Scoop about 1/4 cup of potato mixture, then form it into a patty, about the size of a hamburger patty.

Step 6

Coat the potato mixture into the breadcrumb mixture, then dip into the milk and egg, then cover again with breadcrumbs.

Step 7

When the patty is completely covered with lots of breadcrumbs, place on a cookie sheet or large plate. Cover and chill for 1 1/2 hours.

Step 8

Heat about 1 cup or more of vegetable oil in a large skillet. Pan fry the cakes on medium heat for about 2-4 minutes on each side or until golden brown. Drain on paper towels


No special items needed.

1 Reviews


These potato cakes were the perfect pairing for the fried fish I made. The cheese adds so much!


review by:
(24 Oct 2014)

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