Potato Chicken Golden Cakes (Printable Version)

Golden crispy patties combining creamy potatoes and tender shredded chicken, perfect for a hearty main or starter.

# What You'll Need:

→ Cakes

01 - 2 cups mashed potatoes (approximately 14 oz), cooled
02 - 1 1/2 cups cooked chicken, shredded (approximately 7 oz)
03 - 1/3 cup scallions, finely sliced
04 - 2 large eggs
05 - 1/2 cup shredded cheddar cheese
06 - 1/4 cup fresh parsley, chopped
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 black pepper

→ Frying

12 - 3 tablespoons vegetable oil, or as needed

# Directions:

01 - In a large mixing bowl, thoroughly blend mashed potatoes, shredded chicken, scallions, eggs, cheddar cheese, parsley, flour, garlic powder, paprika, salt, and black pepper until evenly incorporated.
02 - Divide the mixture into 8 equal portions and shape each into a patty approximately 1/2 inch thick.
03 - Warm 1 to 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat.
04 - Cook the patties in batches, arranging them without crowding, frying each side for 3 to 4 minutes until golden brown and crisp. Add additional oil as needed for subsequent batches.
05 - Transfer cooked patties to a plate lined with paper towels to absorb excess oil. Serve warm, optionally garnished with extra parsley or a spoonful of sour cream.

# Expert Hints:

01 -
  • They're ready in under an hour, making weeknight dinners feel less like a chore and more like you actually planned ahead.
  • One pan does the work, which means fewer dishes and more time doing literally anything else.
  • They taste restaurant-quality but taste even better knowing you made them yourself in your own kitchen.
02 -
  • If your mixture feels too wet before frying, add a tablespoon more flour and stir—it makes the difference between cakes that hold together and ones that fall apart in the pan.
  • Let your mashed potatoes cool completely; warm potatoes create steam that prevents crisping and makes them soft instead of that satisfying crunch you're after.
03 -
  • Use a non-stick skillet if you have one—it makes flipping less stressful and ensures even browning without sticking.
  • If you're feeding a crowd, shape and refrigerate the cakes for up to an hour before frying; the cold helps them hold together better in the pan.
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