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    Home » Recipes » Salads & Sides » Mashed Potato Cakes

    Mashed Potato Cakes

    Published: Feb 1, 2021 by Lucy · This post may contain affiliate links · 14 Comments

    Jump to Recipe
    A Pinterest image with the text overlay 'Mashed Potato Cakes' in front of a stack of half eaten 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.

    A Pinterest image with the text overlay 'Mashed Potato Cakes' in front of a stack of half eaten potato cakes.

    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!

    Two panko crumbed potato cakes on a white plate, drizzled with sweet chilli sauce and a dollop of sour cream.

    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.

    A close up image of a golden baked potato cake with sour cream and sweet chilli sauce on a plate.

    Why You're Going To Love This Recipe

    1. 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!
    2. So Easy – With pre-mashed potatoes and pantry staples, this recipe is a snap to whip up!
    3. Easy To Freeze – This recipe is perfect for putting back in the freezer for meal prep.
    4. 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!)
    A gold fork with a piece of mashed potato cake coated in panko crumbs on it with a doloop of sour cream on the rest of the crispy potato cake.

    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.
    The ingredients for oven baked mashed potato cakes in separate bowls.

    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.

    Mashed potato, grated cheese and egg in a white bowl.

    Mix in the frozen peas, salt and pepper.

    Peas on top of mashed potato in a white bowl.
    Peas and mashed potato mixed together in a bowl.

    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.

    Potato cakes made from mashed potato and peas being coated in panko crumbs in a bowl

    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.

    Three panko crumbed potato cakes in a baking paper lined tray.

    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.

    A stack of two panko crumbed potato cakes with sour cream and sweet chilli sauce.

    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!
    A piece of mashed potato cake on a gold fork.

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

    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
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 10 serves
    Calories: 160kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    • 2 cups mashed potato chilled
    • 60 g (½ cup) plain flour
    • 125 g (1 cup) grated cheeses
    • 2 eggs whisked
    • ¾ 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 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.

    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!
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    Reader Interactions

    Comments

    1. Alex

      October 03, 2017 at 7:08 pm

      Could you freeze these before oven baking?

      Reply
      • Lucy Mathieson

        October 04, 2017 at 5:13 am

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

        Reply
    2. Tracey

      September 16, 2017 at 5:37 pm

      Lucy can these be frozen?

      Reply
      • Lucy Mathieson

        September 18, 2017 at 5:02 am

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

        Reply
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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

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