A recipe for 8 large patties (4 servings) with a prep time of 20 minutes (plus 15 minutes chilling time) and a cook time of 15 minutes. The skill intensity is rated as Easy to Intermediate.
Ingredients
- 1.5 lbs (680g) Russet or Yukon Gold Potatoes, peeled and diced into 1-inch cubes
- 1 Large Egg, beaten
- 1/3 cup (40g) All-Purpose Flour (or gluten-free 1:1 baking flour)
- 1/4 cup (25g) Panko Breadcrumbs (plus extra for dredging)
- 1 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1 tsp Sea Salt
- 1/2 tsp Freshly Cracked Black Pepper
- 1 cup (115g) Sharp Cheddar Cheese, shredded
- 1/2 cup (60g) Low-Moisture Mozzarella, shredded
- 2 tbsp Fresh Chives, finely chopped
- 2 tbsp Fresh Dill or Parsley, finely minced
- 2 Green Onions (Scallions), thinly sliced
- 3-4 tbsp Neutral Cooking Oil (Avocado, Canola, or Vegetable oil)
- Sour Cream or Greek Yogurt, for serving
- Fresh Herb Sprigs, for garnish
Instructions
- Boil & Mash the Potatoes: Place the peeled, diced potatoes in a large pot and cover with cold water by at least 1 inch. Add 1 tablespoon of salt. Bring to a rolling boil over high heat and cook for 12 to 15 minutes until fork-tender. Drain thoroughly in a colander and let steam dry for 5 minutes. Mash until smooth using a potato ricer or masher. Allow the potatoes to cool to room temperature.
- Combine Ingredients & Season: In a large mixing bowl, add the cooled mashed potatoes, beaten egg, flour, 1/4 cup Panko breadcrumbs, garlic powder, onion powder, salt, and black pepper. Stir gently until mixed. Fold in the shredded cheddar, mozzarella, chives, dill, and sliced green onions until evenly distributed.
- Shape & Chill the Patties: Divide the potato mixture into 8 equal portions (about 1/3 cup each). Shape each portion into a smooth ball, then flatten gently into a 3/4-inch-thick disk. Lightly dredge the outside of each patty in extra Panko breadcrumbs for maximum crunch. Place the patties on a parchment-lined tray and chill in the refrigerator for 15 to 20 minutes to firm up.
- Pan-Fry to Golden Crust: Heat 2 to 3 tablespoons of oil in a heavy skillet over medium-high heat until shimmeringly hot but not smoking. Gently place 4 patties into the skillet without crowding. Fry for 3 to 4 minutes per side until deeply golden and crisp.
- Drain, Rest & Serve: Transfer the fried patties to a paper towel-lined plate to drain excess oil. Repeat with the remaining batch, adding a splash of fresh oil if needed. Serve hot with a dollop of cold sour cream and fresh herbs.
Notes
Avoid Watery Potatoes: Moisture is the enemy of a crisp potato cake. Ensure potatoes are completely drained and steam-dried before mashing. Never add milk or butter to the mashed potatoes when making patties. Temperature Control: Keep the oil at a steady medium-high heat. If the oil is too cold, the patties will absorb oil and become soggy; if too hot, the crust will burn before the cheese inside melts. Leftover Hack: This recipe is an ideal way to transform leftover cold mashed potatoes from dinner. Simply skip Step 1 and reduce added salt if the leftovers are already seasoned. Storage, Reheating & Freeze Prep: Refrigerator Storage: Keep cooked patties in an airtight container lined with paper towels for up to 4 days. Freezer Instructions: Place unbaked patties on a tray and freeze until solid (1–2 hours). Transfer to a freezer bag for up to 2 months. Cook directly from frozen in a skillet on medium heat for 5 to 6 minutes per side. Reheating: Reheat in an air fryer at 375°F (190°C) for 4 to 5 minutes or in a dry skillet over medium heat to restore maximum crispness.
