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Onion and Cheddar Mashed Potato Cakes

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These Onion and Cheddar Mashed Potato Cakes are crispy on the outside, soft on the inside, and packed with savory flavor. Made with creamy mashed potatoes, sautéed onions, garlic, cheddar cheese, and parsley, they are a comforting and delicious dish perfect for breakfast, lunch, dinner, or snacks.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 10 to 12 potato cakes
  • Category: Side Dish
  • Method: Pan-Frying
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 teaspoon olive oil
  • 1 medium onion, finely diced
  • 2 garlic cloves, minced
  • 2 cups mashed potatoes
  • 1¾ cups all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 cup shredded cheddar cheese
  • ½ cup chopped fresh parsley
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • Extra olive oil for frying

Instructions

  1. Heat 1 teaspoon olive oil in a skillet over medium heat. Add the diced onion and cook for about 5 minutes until soft and translucent.
  2. Stir in the minced garlic and cook for another 30 seconds. Remove from heat and let cool slightly.
  3. In a large bowl, combine the mashed potatoes, cooked onion mixture, flour, eggs, cheddar cheese, parsley, salt, and black pepper.
  4. Mix until fully combined and a thick batter forms.
  5. Heat a non-stick skillet over medium-high heat and add a small amount of olive oil.
  6. Scoop spoonfuls of the potato mixture into the skillet and gently flatten with a spatula.
  7. Cook for about 3 minutes per side or until golden brown and crispy.
  8. Transfer the cooked potato cakes to a paper towel-lined plate to absorb excess oil.
  9. Repeat with the remaining mixture, adding more oil as needed.
  10. Serve warm with sour cream, yogurt sauce, extra cheese, or chopped green onions.

Notes

  • Leftover mashed potatoes work perfectly for this recipe.
  • If the mixture feels too loose, add a little extra flour.
  • For extra crispiness, avoid overcrowding the skillet while frying.
  • Cheddar cheese provides the best flavor, but mozzarella, gouda, or parmesan also work well.
  • Vegetables like spinach, corn, broccoli, or peppers can be added for variety.
  • Sweet potatoes may be substituted for regular mashed potatoes.
  • Store leftovers in the refrigerator for up to 3 days.
  • Freeze cooked potato cakes for up to 2 months.

Nutrition

Find it online: https://savorymomskitchen.com/onion-and-cheddar-mashed-potato-cakes/