Save There's something almost magical about the moment when a spoonful of mashed potato meets shredded chicken and transforms into something entirely new. I stumbled onto these cakes on a Tuesday evening when I had leftover mashed potatoes lingering in the fridge and half a rotisserie chicken that needed rescuing. What started as a quick way to use up odds and ends became something I now make intentionally, just for the way they turn golden and crispy in the pan.
I served these to my neighbors last month when they stopped by unexpectedly, and the way their faces lit up when they bit through that crispy exterior told me everything I needed to know. They've asked me to make them three times since, and I love that a simple potato-and-chicken cake has become the thing people request when they want to come over.
Ingredients
- Mashed potatoes: Use cooled potatoes—warm ones will make your mixture too wet and sticky, a lesson learned the hard way on my first attempt.
- Cooked chicken, shredded: Rotisserie chicken works beautifully here and saves you cooking time; just make sure it's cooled and any large pieces are broken up small.
- Scallions: The bright green onion flavor cuts through the richness and gives each bite a little wake-up call.
- Eggs: They act as the glue holding everything together, so don't skip them even if you're tempted.
- Cheddar cheese: Sharp cheddar adds a subtle tang that makes people ask what secret ingredient you used.
- Fresh parsley: Not just for garnish—it distributes a gentle herby flavor throughout the cakes.
- Flour: Use gluten-free or all-purpose depending on your needs; it helps bind and firms up the exterior during frying.
- Garlic powder, paprika, salt, and pepper: Simple seasonings that let the chicken and potato shine without overwhelming them.
- Vegetable oil: Keep extra nearby—you'll need it for multiple batches and it's better to have too much than too little.
Instructions
- Mix everything together:
- Combine your cooled mashed potatoes, shredded chicken, scallions, eggs, cheese, parsley, flour, and seasonings in a large bowl. Stir until the mixture holds together and looks fairly uniform—you want each forkful to have a bit of everything.
- Shape your patties:
- Divide the mixture into 8 equal portions. Use your hands or two spoons to form each into a flat cake about half an inch thick, like a small hockey puck.
- Get your oil ready:
- Heat oil in your skillet over medium heat until it shimmers slightly and a tiny piece of potato sizzles on contact. This is when you know it's hot enough.
- Fry in batches:
- Gently place patties in the hot oil without crowding them—they need room to brown on both sides. Cook for 3 to 4 minutes per side until golden brown and crispy, then transfer to a paper towel-lined plate.
- Finish and serve:
- Add more oil between batches as needed. Serve the warm cakes garnished with extra parsley or a dollop of sour cream, which adds a cool creaminess that contrasts beautifully with the crispy exterior.
Save I remember the first time these cakes turned out perfectly golden and crispy all the way through, I called my sister immediately to tell her about them. She laughed at my enthusiasm over something so simple, but that's exactly the point—sometimes the best moments in the kitchen happen when you stop overthinking and just let ingredients work together the way they're meant to.
Flavor Combinations That Work
These cakes are a blank canvas for whatever you have on hand or whatever sounds good that day. Swap the cheddar for gruyère if you want something richer, or stir in a teaspoon of Dijon mustard for a subtle sharpness that makes people pause and ask what they're tasting. Fresh chives are lovely if you have them, and a pinch of cayenne pepper adds warmth without heat.
What to Serve Alongside
These cakes stand on their own as a main dish but they shine brightest when paired with something cool and fresh. A simple green salad with a tangy vinaigrette, a bowl of steamed broccoli, or even just a big dollop of sour cream make them feel like a complete meal.
Making Them Your Own
The beauty of this recipe is that it invites improvisation without falling apart. Some nights I add extra herbs, other times I use whatever cheese is in my drawer. The structure is forgiving enough that small changes only make the cakes taste more like your own kitchen.
- Turkey works just as well as chicken if that's what you have, or even a mix of both.
- Keep the oil temperature consistent and don't flip the cakes too early—patience here rewards you with better browning.
- These taste wonderful fresh but leftovers reheat nicely in a 350°F oven for about 8 minutes if you have any to save.
Save These potato and chicken cakes have quietly become one of my favorite things to make when I want something comforting but not complicated. They remind me that some of the best recipes aren't discovered in cookbooks—they're born from leftover moments and a willingness to see what happens when you combine what's already there.
Recipe FAQs
- → How do I prevent the patties from falling apart?
Ensure the mixture is well combined and chilled briefly before shaping. Using eggs and flour binds the ingredients, helping patties hold their shape during frying.
- → Can I use other meats instead of chicken?
Yes, cooked shredded turkey or even cooked fish can be used as alternatives, adjusting seasoning accordingly for best flavor balance.
- → What oil is best for frying these patties?
Vegetable oil or a light olive oil works well to achieve a crispy, golden exterior without overpowering the flavors.
- → Are these patties suitable for gluten-free diets?
Yes, using certified gluten-free flour keeps the patties gluten-free, making them accessible to those with gluten sensitivities.
- → How can I add extra flavor or spice?
Incorporate Dijon mustard, chopped chives, or a pinch of cayenne pepper into the mixture for added depth and a subtle spicy kick.