Description
Delicious and crispy potato cakes made from mashed potatoes, cheddar cheese, and seasonings.
Ingredients
Scale
- 3 large potatoes (peeled and cut into chunks)
- 2–3 tablespoons unsalted butter (for mashing)
- ¾ teaspoon salt (plus more for boiling the potatoes)
- 1 large egg
- ½ cup shredded cheddar cheese
- 2 cloves garlic (finely minced)
- 3 tablespoons chopped green onion
- ½ teaspoon ground black pepper
- 2 tablespoons cornstarch
- 3–4 tablespoons vegetable oil (for frying)
Instructions
- Place the potato chunks in a large pot and cover with cold water. Add a generous pinch of salt, place on the stove, and bring to a boil over high heat. Cook until fork tender, about 12 to 15 minutes.
- Drain the potatoes very well, then mash with butter until smooth and dry, not watery.
- Let the mashed potatoes cool until no longer warm to the touch. Brief chilling in the fridge helps firm up the mixture.
- Add the egg, cheddar cheese, garlic, green onion, salt, and black pepper. Mix until evenly combined.
- Taste the mixture and adjust seasoning if needed.
- Divide the mixture into 8 equal portions, about 100 g each. Roll into balls, then flatten into cakes about 1½ inches thick.
- Lightly coat each cake in cornstarch, shaking off any excess.
- Heat vegetable oil in a large skillet over medium heat. Fry the potato cakes for 2 to 3 minutes per side until golden brown and crisp.
- Transfer to a paper towel lined plate and serve hot.
Notes
- Chilling the mashed potato mixture helps the cakes hold their shape while frying.
- Adjust seasoning according to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 150
- Sugar: 1g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg