Potato Cakes (Easy Recipe)
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Potato cakes are a yummy way to use up leftover mashed potatoes. You can make these tasty treats in just 20 minutes. They’re crispy on the outside and soft on the inside, perfect for a quick snack or side dish.
To make potato cakes, you’ll need cold mashed potatoes, flour, onion, egg, salt, pepper, and oil. Mix the ingredients, form patties, and fry them until golden brown. It’s that easy! These versatile cakes go well with many meals or can be enjoyed on their own.
Exact Ingredients List
Here’s what you’ll need to make these tasty potato cakes:
- 2 cups cold mashed potatoes
- 1 cup all-purpose flour
- 1 onion, diced
- 1 egg
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup vegetable oil (maybe a bit more)
Make sure your mashed potatoes are cold – this helps the cakes hold together better. You can use leftover mashed potatoes or make them fresh and chill them.
For the onion, a medium-sized one works well. Dice it finely so it mixes easily into the batter.
Any type of vegetable oil will do for frying. Canola, sunflower, or corn oil are good choices.
Don’t forget to have paper towels ready for draining the cakes after frying. This helps remove extra oil and keeps them crispy.
Instructions
Start by gathering all your ingredients. In a big bowl, mix 2 cups of cold mashed potatoes, 1 cup of flour, 1 diced onion, and 1 egg. Stir until you get a thick, creamy batter. Add 1/2 teaspoon each of salt and pepper for flavor.
Heat 1/2 cup of vegetable oil in a skillet over medium heat. Once hot, scoop about 1/4 cup of batter onto the oil. This will make a 4-inch cake.
Use a spatula to flatten the batter into a round shape. Cook for about 5 minutes until the bottom is golden brown. Flip and cook the other side for another 5 minutes.
When done, move the cake to a plate lined with paper towels. This soaks up extra oil. Keep cooking until you use all the batter.
Your potato cakes are ready to eat! They’re best served hot and crispy. You can top them with sour cream, applesauce, or enjoy them plain.
Remember, you can adjust the seasoning to your taste. Feel free to add herbs or cheese for extra flavor. Happy cooking!
Possible Substitutes List
You can easily swap out some ingredients in this potato cake recipe. Here are some tasty options:
- Mashed potatoes: Try sweet potatoes or cauliflower mash for a twist
- All-purpose flour: Use gluten-free flour or cornstarch
- Onion: Swap for green onions, chives, or garlic
- Egg: Replace with 1/4 cup applesauce or mashed banana
For extra flavor, mix in:
• Shredded cheese
• Cooked bacon bits
• Herbs like parsley or dill
You can also change up the cooking method:
- Bake at 400°F for 15-20 minutes
- Air fry at 375°F for 8-10 minutes
These swaps let you customize your potato cakes. Try different combos to find your favorite!
How To Make It Diabetes-Friendly
To make these potato cakes more suitable for people with diabetes, you can try a few simple swaps. Use cauliflower instead of potatoes for a lower-carb option. Mash 2 cups of cooked cauliflower and squeeze out extra moisture.
Replace all-purpose flour with almond flour or coconut flour. These flours have fewer carbs and won’t spike blood sugar as much. Start with 1/2 cup and add more if needed.
Skip the vegetable oil and use a non-stick pan or air fryer instead. This cuts down on added fats and calories. If using a pan, spray it lightly with cooking spray.
You can keep the egg and onion as is. They add flavor without many carbs. Season with salt and pepper to taste.
Form small patties about 3 inches wide. Cook for 3-4 minutes per side until golden brown. The cooking time may be shorter than with regular potato cakes.
These tweaks will reduce the carbs and calories in your potato cakes. They’ll still be tasty, but easier on blood sugar levels. Serve with a side salad for a balanced meal.
Tips, Tricks & Storing
Use cold mashed potatoes from the fridge. They’re easier to shape and handle than warm ones.
Don’t overmix the batter. Stir just until ingredients are combined to keep the cakes light and fluffy.
Make sure your oil is hot before adding the batter. Test it by dropping a small amount in – it should sizzle right away.
Keep your potato cakes warm in a 200°F oven while you cook the rest of the batch.
Try adding shredded cheese, bacon bits, or chopped herbs to the batter for extra flavor.
To store leftovers, let them cool completely. Place in an airtight container with wax paper between layers. They’ll keep in the fridge for 3-4 days.
Reheat potato cakes in a skillet over medium heat for 2-3 minutes per side. You can also use a toaster oven for about 5 minutes.
Freeze uncooked potato cakes by placing them on a baking sheet. Once frozen, transfer to a freezer bag. They’ll keep for up to 3 months.
To cook from frozen, thaw in the fridge overnight. Then fry as usual, adding an extra minute or two per side.