Mashed Potato Cakes - Cook Good Recipes

These mashed potato cakes are cheesy, coated in panko bread crumbs, and cooked until golden and crispy on the outside and soft on the inside. They’re perfect for a light meal or side using leftover mashed potatoes.

You may think I’m only a baker, but I promise I love to cook savoury recipes, too!

One of my favourite foods to cook with is starchy, creamy potatoes, like in my Creamy Bacon, Egg & Potato Salad; Potato & Leek Soup with Crispy Bacon; and The BEST Crispy Potato Wedges recipes. #livingthecarblife!

These cheesy, crunchy potato cakes are made from mashed potatoes, cheeses, and some frozen peas, then rolled in panko bread crumbs and baked for the perfect side dish or light meal.

The potato cakes are crispy and golden outside, but still tender and soft inside. They’re delicious with a dollop of sour cream and a drizzle of sweet chilli sauce on top.

Why You’re Going To Love This Recipe

Perfect For Leftovers – After the holidays or a big family meal, you may have a bowl of uneaten mashed potatoes leftover. This recipe is perfect for making a totally different side dish from leftovers!
So Easy – With pre-mashed potatoes and pantry staples, this recipe is a snap to whip up!
Easy To Freeze – This recipe is perfect for putting back in the freezer for meal prep.
Kid-Friendly – These crunchy on the outside and soft on the inside mashed potato cakes get two big thumbs up from kids (even fussy toddlers!)

What You Need

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

mashed potatoes – you can either make your own or use store-bought. To make this recipe really easy and quick, use a container of pre-mashed potatoes from the supermarket.
plain flour – you can also use gluten-free all-purpose
grated cheese – try one or a combination of cheeses like cheddar, colby, tasty or mozzarella
eggs – whisked
frozen peas – you can leave these out or substitute other veggies (like frozen corn) if you don’t like peas
salt and pepper – to taste
panko crumbs – you can use store-bought or homemade gluten-free panko crumbs. Alternatively, you can use regular breadcrumbs.

How To Make Cheesy Mashed Potato Cakes

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 – Mix The Mashed Potatoes

Add the chilled mashed potatoes to a bowl along with the flour, grated cheeses and eggs and mix them until everything is well-combined.

Mix in the frozen peas, salt and pepper.

Step 2 – Make Into Cakes

Dust your hands with some flour and roll ¼ cups of the potato mixture into balls. Place the balls into the panko crumbs and press them down to flatten them slightly. Flip the potato cake over and coat the other side.

Step 3 – Cook The Cakes

Place the mashed potato cakes on some prepared baking trays. Spray the cakes with some cooking oil. Cook until they’re crispy and golden brown on the outside, making sure to flip the cakes over halfway through the cook time.

Recipe Tips & FAQ

Chilling the mashed potato

For the mashed potato cakes to hold their shape, the mashed potato needs to be chilled before using (which means leftover mashed potato is PERFECT!!) If you’re making a fresh batch of mashed potato for this recipe, ensure you chill it in the fridge for approximately 1 hours before using.

Can I add other ingredients to my mashed potato cakes?

Absolutely! Try adding chopped ham or cooked bacon, diced onion, frozen corn or different spices or cheeses to your potato mix.

How do I serve my potato cakes?

You can eat them either warm or cold (warm is my favourite!) Try a little dollop of sour cream and a drizzle of sweet chilli sauce or some more melted cheese.

Can I freeze this recipe?

Yes! Let the potato cakes cool completely, then freeze them on an uncovered baking sheet until they are solid (about 1-2 hours). Add them to an airtight container or plastic sandwich bag and freeze up to 3 months. When you’re ready to reheat, let them thaw on the counter for about 15 minutes, then heat in the oven or microwave.

Storing

You can store cooked mashed potato cakes in an airtight container in the fridge for up to 3 days before reheating and consuming.

More Savoury Snack Recipes

Need more light and healthy savoury snacks to fill up your families tummies (and the freezer)?

Here’s some more of my favourite savoury snack recipes:

Zucchini Fritters – a meat-free meal doesn’t have to lack in flavour! These veggie packed fritters are perfect for lunchboxes, or a light lunch or dinner.
Homemade Sausage Rolls – you absolutely CANNOT beat a batch of homemade sausage rolls – plus they’re great reheated straight from frozen!
Bacon & Cheese Muffins – these simple muffins make a great substitute to a lunchtime sandwich or pair them with a big bowl of soup during winter.
Zucchini Slice – one of my ALL-TIME favourite recipes. This is quick, easy and a winner with the entire family!

Oven Baked Cheesy Mashed Potato Cakes

Course: Dinner
Cuisine: kids recipes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 10 serves
Calories: 160kcal

Ingredients

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Instructions

Conventional Method

Preheat oven to 200 degrees celsius (fan-forced).
Line two baking trays with baking paper.
Place the mashed potato, plain flour, grated cheese and eggs into a bowl and mix until well combined.
Add the frozen peas, salt and pepper and mix through.
Dust your hands with flour and roll the mixture into ¼ cup sized balls.
Place the balls into the panko crumbs and press down to flatten slightly.
Coat both sides and place onto the prepared baking trays.
Spray with cooking oil and place into the oven for 30-40 minutes or until golden and crispy on the outside (they’ll still be deliciously soft on the inside). Turn over partway through cooking.
Serve warm or cold.

Thermomix Method

Preheat oven to 200 degrees celsius (fan-forced). Line two baking trays with baking paper.
Place the cheese into the Thermomix bowl. Grate for 5 seconds, Speed 10.
Add the mashed potato, plain flour and eggs and mix for 10 seconds, Reverse, Speed 4 (or until combined).
Add the frozen peas and salt and pepper and mix for a further 10 seconds, Reverse, Speed 4.
Dust your hands with flour and roll the mixture into ¼ cup sized balls.
Place the balls into the panko crumbs and press down to flatten slightly.
Coat both sides and place onto the prepared baking trays.
Spray with cooking oil and place into the oven for 30-40 minutes or until golden and crispy on the outside (they’ll still be deliciously soft on the inside).
Turn over partway through cooking.Serve warm or cold.

Notes

Chilling the potatoes – For the mashed potato cakes to hold their shape, the mashed potato needs to be chilled before using (which means using leftover mashed potato is PERFECT!!). If you’re making a fresh batch of mashed potato for this recipe, ensure you chill it in the fridge for approximately 1 hours before using.
Texture – The mixture should be sticky (but able to be formed into a ball with lightly flour-dusted hands). If you’re mixture is too runny, add a bit of extra flour to the mixture.

Other ingredients – Try adding chopped ham or cooked bacon, diced onion, or different spices or cheeses to your potato.

How to serve – You can eat them either warm or cold. Try a little dollop of sour cream and a drizzle of sweet chilli sauce or more melty cheese.
Storing – You can store cooked mashed potato cakes in an airtight container in the fridge for up to 3 days before reheating and consuming.

To freeze – Let the potato cakes cool completely, then freeze them on an uncovered baking sheet until they are solid (about 1-2 hours). Add them to an airtight container or plastic sandwich bag and freeze up to 3 months. When you’re ready to reheat, let them thaw on the counter for about 15 minutes, then heat in the oven or microwave.

Recipe by CookGoodRecipes.com

Nutrition

Mashed Potato Cakes
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Why You’re Going To Love This Recipe

What You Need