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.
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Servings: 10 serves
Calories: 160kcal
Equipment
- Thermomix (optional)
- Oven
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