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!
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!!!
I’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!!!).
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!).
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!!
Oven Baked Cheesy Mashed Potato Cakes - Conventional Method
Ingredients
- 2 cups mashed potato cold
- 60 g plain flour 1/2 cup
- 125 g grated cheese 1 cup
- 2 eggs whisked
- 3/4 cup frozen peas
- salt and pepper to taste
- 1 cup panko crumbs to coat
Instructions
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Preheat oven to 200 degrees celsius (fan-forced).
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Line two baking trays with baking paper.
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Place the mashed potato, plain flour, grated cheese and eggs into a bowl and mix until well combined.
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Add the frozen peas, salt and pepper and mix through.
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Dust your hands with flour and roll the mixture into 1/4 cup sized balls.
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Place the balls into the panko crumbs and press down to flatten slightly.
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Coat both sides and place onto the prepared baking trays.
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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.
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Serve warm or cold.
Recipe Notes
Oven Baked Cheesy Mashed Potato Cakes - Thermomix Method
Ingredients
- 125 g cheese 1 cup
- 2 cups mashed potato cold
- 60 g plain flour 1/2 cup
- 2 eggs whisked
- 3/4 cup frozen peas
- salt and pepper to taste
- 1 cup panko crumbs to coat
Instructions
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Preheat oven to 200 degrees celsius (fan-forced).
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Line two baking trays with baking paper.
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Place the cheese into the Thermomix bowl. Grate on Speed 10, 5 seconds.
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Add the mashed potato, plain flour and eggs and mix on Reverse, Speed 4, 10 seconds (or until combined).
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Add the frozen peas and salt and pepper and mix for a further 10 seconds, Reverse, Speed 4.
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Dust your hands with flour and roll the mixture into 1/4 cup sized balls.
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Place the balls into the panko crumbs and press down to flatten slightly.
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Coat both sides and place onto the prepared baking trays.
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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.
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Serve warm or cold.
Recipe Notes
These look delicious. Absolutely can’t wait to try them. Just wondering what you garnished them with when you served them?
Hi Elisha, this time I used sour cream and sweet chilli sauce… YUM!! But you could use anything you like! xx
Like the sound of this recipe. I’m in Scotland and not sure what Pankhurst Crumbs are. Would that be the same as Breadcrumbs?
Hi Marie, panko crumbs are different from breadcrumbs but you can use them instead!!
Hello Lucy,
just wondering what are Panko Crumbs?
if I can’t find them what can I use as a substitute?
thanks
Hi Joslyn, you can find panko crumbs in the Asian section of any large supermarket (Woolworths, Coles etc). If you can’t get them though, normal breadcrumbs will be fine!
Hi there Lucy, I had this recipe in my mind the other night and started boiling some sweet potatoes because for some reason thought that was what your recipe used – but wanted to let you know they turned out so great and got the nod of approval from the three boys in my house! Also I was out of breadcrumbs and so improvised by blitzing some home-made herb croutons I had on hand and the crust on the cakes was great, too! Thanks so much for the fabulous recipe!
I signed up to your site because of your gorgeous slices, but the first thing I made were these cheesy potato cakes – can’t wait to try more of your incredible recipes! Thanks for the inspiration.
That is fantastic to know!! I’m definitely going to use sweet potato next time – YUM! And your crust sounds delicious!!! Thank you for your lovely comment! xx
Success!! Mr5 who is strictly I don’t eat mash potatoes demolished these tonight. I used 50g Parmesan cheese and the rest tasty and left out the peas this time, because green food is a no go for him unless well hidden but i’ll definitely try it next time. Thanks for the great recipes I have loved every one I’ve tried so far and I love that you give weights in your recipes, makes it so much easier and less washing up when you can just weigh the ingredients directly into the bowl
Yay!!! That’s the best compliment… little people can be such tricky eaters!!! xxx