Oven Baked Cheesy Mashed Potato Cakes

Delicious Oven Baked Cheesy Mashed Potato Cakes coated in panko crumbs and baked until golden & crispy on the outside but soft & fluffy on the inside!

Oven Baked Cheesy Mashed Potato Cakes

I have to say that this recipe was a total and utter fluke! It came about completely by accident (like all the best recipes do!). I had a bowl of leftover mashed potato from the night before’s dinner and thought I’d try and turn it into some oven baked cheesy mashed potato cakes. BEST IDEA EVER!!!

Mashed potato cakes stacked on a plate with a dollop of sour cream on top

A close up of crispy mashed potato cakes served on a plate with a dollop of sour creamI’d seen similar recipes on Pinterest before, but they all involved frying the potato cakes in a pan. I’m not the hugest fan of frying food PLUS I seriously don’t have time to stand over a frying pan making sure they don’t burn!! (I’m pretty much spending 99.99% of my time chasing after Will who is into EVERYTHING at the moment!!!).

Crispy mashed potato cakes layered on a copper wire tray

A fork standing up in a pile of mashed potato cakes topped with sour cream

And so I decided that I would coat my mashed potato cakes in panko crumbs so that they would have a beautiful crispy coating after they’d been baked. Plus, these only need a little spray of olive oil so they’re way healthier! And can I just tell you… these are seriously the BEST!!! Yep, the BEEEEESTTTT!! (To be honest, I’d actually made these thinking that they’d be great for Will, but I ended up gobbling down more than my fair share…pretty darn quickly indeed!).

A mashed potato cake split open to show a cheesy potato filling and served on a black plate

A stack of mashed potato cakes served on a plate and topped with a dollop of sour cream

So if you’re after deliciously crispy on the outside and soft on the inside Oven Baked Cheesy Mashed Potato Cakes, these are definitely for you!!! YUM!!

A piece of mashed potato cake coasted in panko crumbs on a gold fork.

Oven Baked Cheesy Mashed Potato Cakes

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.
5 from 1 vote
Print Pin Rate
Course: Dinner
Cuisine: kids recipes
Keyword: cheesy mashed potato cakes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 10 serves
Calories: 160kcal

Ingredients

  • 2 cups mashed potato chilled
  • 60 g (1/2 cup) plain flour
  • 125 g (1 cup) grated cheeses
  • 2 eggs whisked
  • 3/4 cup frozen peas
  • salt and pepper to taste
  • 1 cup panko crumbs to coat

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 1/4 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 1/4 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.

Nutrition

Calories: 160kcal | Carbohydrates: 20g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 147mg | Potassium: 201mg | Fiber: 2g | Sugar: 2g | Vitamin A: 255IU | Vitamin C: 14.1mg | Calcium: 112mg | Iron: 1.1mg
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

Three crumbed mashed potato cakes stacked on a plate with a spoonful of sour cream on top

Three crumbed mashed potato cakes served on a plate with a spoonful of sour cream on top

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14 Comments
  1. Tracey says:

    Lucy can these be frozen?

    1. Lucy Mathieson says:

      Hi Tracey, they sure can!! They tend to dry out a little bit when you reheat them, but they’re still delicious!

  2. Alex says:

    Could you freeze these before oven baking?

    1. Lucy Mathieson says:

      Hi Alex, I’ve only ever frozen them after baking. You could try though!!

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