Potato Chicken Cakes (Printer-Friendly)

Golden crispy patties blend creamy potatoes with tender shredded chicken for 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 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 flour or 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

→ For Frying

12 - 3 tablespoons vegetable oil or as needed

# Method:

01 - In a large bowl, stir together mashed potatoes, shredded chicken, scallions, eggs, cheddar cheese, parsley, flour, garlic powder, paprika, salt, and black pepper until fully incorporated.
02 - Divide the mixture into 8 equal portions and shape each into a 1/2-inch-thick patty.
03 - Warm 1 to 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat.
04 - Fry the patties in batches, spacing them apart, cooking 3 to 4 minutes per side until golden and crispy; add more oil as necessary for remaining batches.
05 - Transfer the cooked cakes to a paper towel-lined plate to absorb excess oil, then serve warm, optionally garnished with fresh parsley or sour cream.

# Expert Suggestions:

01 -
  • They cook in under 20 minutes and come out impossibly crispy on the outside while staying tender inside.
  • One batch feeds a family or stretches two chicken breasts into something substantial enough to feel like a real meal.
  • You can make them ahead, refrigerate the patties unbaked, and fry them whenever hunger strikes.
02 -
  • Cold mashed potatoes are essential—warm ones will fall apart in the oil and you'll end up with a mess instead of crispy cakes.
  • Don't crowd the skillet; each cake needs space to develop a golden crust, and fighting for real estate guarantees they'll steam instead of fry.
  • The oil temperature matters more than you'd think; too cool and they'll absorb oil and become greasy, too hot and the outside burns before the inside warms through.
03 -
  • Pat your mashed potatoes dry with a paper towel before mixing them in; any excess moisture will make the mixture too wet and cause the cakes to fall apart while frying.
  • Use a non-stick skillet if you have one, and resist the urge to move the cakes around; they need undisturbed time on each side to develop that golden, crispy exterior.
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