Parmesan Mashed Potato Cakes

Of all the new recipes I’ve made recently, these Parmesan Potato Cakes are one of the biggest hits in my kitchen. This recipe is simple, requires little ingredients, and yields delicious results. You MUST try these, friend. I grew up eating Potato Cakes. I’ve tried so many variations of this tasty meal, but I finally found the one I am going to stick with. These Parmesan Cakes are just the best! Adding Parmesan cheese and fresh herbs brings so much flavor to the dish, and dipping the cakes in Parmesan before frying them makes the golden crust even tastier and crunchier.

Parmesan Mashed Potato Cakes

These Parmesan Mashed Potato Cakes are so addictive! A crunchy, cheesy crust is hiding the soft, velvety mashed potato filling. They make a perfect side dish or a filling vegetarian meal.

Prep Time: 15 mins Cook Time: 10 mins

Cooking and Cooling Potatoes: 2 hrs Total Time: 2 hrs 25 mins

Course: Lunch, Side Dish Cuisine: American

Servings: 6 cakes Calories: 235kcal

Ingredients

2 large potatoes about 1 lb.
1 egg
1 cup grated Parmesan + extra ½ cup for dredging
1/4 cup chopped parsley
1/4 cup chopped chives or scallion
1/4 cup all-purpose flour
1/2 tsp. salt or to taste
1/2 tsp. pepper or to taste
3 tbsp. olive oil for frying

Instructions

Cook the potatoes in gently boiling water until tender, about 20-25 minutes, depending on the size. Let them cool down completely. Peel.
Place the potatoes in a medium mixing bowl and mash well using a potato masher.
To the same bowl, add the egg, Parmesan, parsley, chives, flour, salt, and pepper. Mix everything well.
Scoop up about a ½ cup of the potato mixture and form it into a patty.
Place about a ½ cup of Parmesan into a shallow dish. Roll the patties in the parmesan to coat.
Heat up some olive oil in a large, non-stick skillet over medium heat. Add the potato patties, and fry for about 3-4 minutes on each side, until they turn golden brown.

Notes

USEFUL TIPS & TRICKS

Cool the potatoes. Make sure your potatoes have cooled down completely before adding the rest of the ingredients and making the patties. If you use hot potatoes, your potato cakes won’t hold their shape well.

Don’t make the patties too thin. Your cakes should be about 1 inch thick. This way, it’ll be easier to flip them and they won’t break apart.

Be generous with the Parmesan. When rolling the patties in the Parmesan mixture, press the cheese into the patties. This step adds extra flavor and extra crispiness to the potato cakes.

Add herbs to taste. Although I am using parsley and chives in this recipe, feel free to substitute the herbs to fit your tastes best. Dill, cilantro, scallions, and basil would make a great fit.

Don’t fiddle. Be patient and let the cakes fry for 3-4 minutes before flipping them. If you flip them too early, you can ruin the cake.