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!

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

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!

0 from 0 votes

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 10

Author: Bake Play Smile

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

• 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.

Notes

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.

Oven Baked Cheesy Mashed Potato Cakes - Thermomix Method

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

0 from 0 votes

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 10

Author: Bake Play Smile

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

• Preheat oven to 200 degrees celsius (fan-forced).
• Line two baking trays with baking paper.
• Place the cheese into the Thermomix bowl. Grate on Speed 10, 5 seconds.
• Add the mashed potato, plain flour and eggs and mix on Reverse, Speed 4, 10 seconds (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

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.