Crispy Mashed Potato Cakes

I’ve always wanted a potato cake recipe like this, and I spent some time perfecting it. Would it be better to coat the mashed potato cakes in panko? I wondered. It turned out to be too much trouble, and didn’t make the cakes that much crispier. What if I sprinkled cheese on the outside to make a crisp, savory crust? Nope. That didn’t add as much punch as I’d expected. This straightforward recipe — it takes just a few minutes to pull together if you have leftover mashed potatoes on hand — yielded the best results, and will be a potato pancake I go back to again and again. I hope you do, too.

[amd-zlrecipe-recipe:142]

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2 Replies to “Crispy Mashed Potato Cakes”

  1. I made these with some leftover roasted potatoes — just put the taters in a food processor with the egg and just enough flour to make a stiff batter. This would be awesome with mashed sweet potatoes and Cheddar, too!

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