These pan-fried mashed potato cakes have a crunchy exterior thanks to Kikkoman Panko Bread Crumbs.
| Servings: | 8 |
| Yield: | 8 pancakes |
Ingredients
- 2 cups chilled mashed potatoes
- 2 eggs, slightly beaten, (separate bowls)
- 2 tablespoons chopped onion
- ½ tablespoon black pepper
- ½ cup flour for dredging
- 1 cup Kikkoman Panko Bread Crumbs
- 3 tablespoons vegetable oil for pan frying
Instructions
- In a medium bowl, combine potatoes, one egg, onion and black pepper. Divide potato mixture into 8 equal portions. Use your hands to form 1/2 inch thick patties. Dredge patties in flour, then in egg and coat with Panko Bread Crumbs. Meanwhile heat vegetable oil in a large skillet over medium high heat. Add potato patties to the hot oil. Cook until well browned, turn with a spatula and brown on the other side.
Nutrition Facts
| Calories | 164 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 40 mg |
| Sugars | 1 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
We loved it, my leftover mashed potatoes were on dry side to start with. I did put about 1/2 cup of cheese. I seasoned the flour with season salt and garlic. Every thing else was following recipe. Perfect!!!
very messy. I will make potato cakes with shredded potatoes not mashed potatoes
Very simple to make but you need the right consistency of potatoes too creamy will be difficult to work with. Also as another reviewer wrote, keep in mind you need to use the two eggs separately, one in the potatoes and one for the wash when you dredge in the flour. I did the recipe exactly and they came out beautifully. Crispy on the outside and soft and fluffy in the middle. I would also suggest using more oil though. I used a bit over 1/4 cup so the oil would bubble half way up the cake so when you flip them they get cooked nicely on the sides as well. EDIT: I forgot to add, after making the cakes themselves, I would suggest re-chilling them in the fridge for an hour since the potatoes will warm up after handling them and they stay well formed while frying when they go in the oil chilled.
These were delicious! I used green onion??, added about 1/2 C sharp cheddar cheese, added a little extra salt maybe 1/2 teas and about 1/2 teas of onion powder. I skipped the flour and egg on the outside of the pancakes and used the Panko crumbs directly on the outside of the pancakes. We will definitely be making ?these again! They would be delicious with sour cream or a spicy a aioli. ??
Absolutely horrible. Tried the recipe. It was mush. Tried again and “doctored” it. Still mush. The only way to make them is the old fashioned way.
Instead of dipping potato just use bbq brush and brush egg on then dust tops with flour use spoon to flip in panko so csn press on it a bit to help stick
After reading comments about them being a little bland, I spiced mine up. I sautéed one onion, one garlic clove and one chili pepper in some butter and caramelized it. I added the onion mixture with approximately half a cup of shredded cheddar cheese, a quarter teaspoon of salt and a half tsp dried parsley. I topped them with sour cream mixed with chopped green onion and no salt seasoning salt. Spicy and delicious!
These are extremely messy to make and bland. IF I were to make them again I would add Dill & Garlic & maybe some ground red pepper. And I would not dredge in flour & egg.
It was good and easy. Will make again!
added a little hot flavorful seasoning. would of been a 5* but, I need to tighten it up . Very runny . Maybe more mash potato/less egg ?
A delicious potato cake – several versions exist for the extremely weighty taste bud added grated carrots and potatoes to one, and served and ate that one under a fluffy dollop of sour cream. For the child guest, a small amount of ketchup on the original recipe’ worked out well for both child and adults alike. – Ariel O’Suilleabhain
The first time I made these, I followed the recipes exactly. They turned out beautifully. My family loved them and asked me to make them again soon. The next time I changed the recipe a bit. Because we liked them so much, I decided to double the recipe. (I should have done that the first time!) Since I had a lot of leftover garlic mashed potatoes, I used those and added minced Italian parsley from my garden and about 1/2 Cup of grated Romano cheese. I also used Italian seasoned panko to coat these. They were absolutely wonderful too. When I asked my husband which way he prefered them, he couldn’t decide. He said they were equally delicious. So now I have two variations of these to add to my repertoire! Next time, I think I might try a bacon and cheddar version. Thank you for sharing this excellent recipe! It’s going to be a frequent item on my dinner table from now on.
I did not add egg to the potato mixture. I did add garlic powder and Turkish Seasoning to the potato mixture. Once I shaped them into patties, I dredged in egg, then the Panko and fried as directed. Very crispy and flavorful.
These are delicious! They are a little hard to work with but I managed ok and they ended up holding their shape. I think it’s a good base recipe and anything could be added, like cheese, or bacon 🙂
Delicious! I decreased the chopped onion, added real bacon bits and 3/4 cup shredded cheddar. Super yum.. crispy, golden and family loved it.
Too much of a mess for what you end up with.. Taste is good, great crunch though!
My Mom made potato cakes every time we had left over mashed potatoes. I think she made extra so we would have the leftovers. One trick she used was to make the patties the same night, (just the potatoes, nothing else) layer them on a plate with plastic between, cover with plastic and refrigerate overnight. The next evening because the patties had been in the fridge so long they were firm and kept their shape while breading. Of course Panko was not a ‘thing’ yet in the 60s, so after dipping them in a beaten egg, she pressed them into a cornmeal, flour mixture. I’m loving this panko version, so now, when making these potato cakes, I’ll have to decide which version to make… Mom’s or panko?!?
My husband makes wonderful mashed potatoes, and always uses Yukon Gold potatoes…..adding horseradish into the mix. This recipe is perfect for leftover mashed potatoes!
These are all about how you originally made your mashed potatoes. Mine tend to be thick, not creamy. I really enjoyed the variety of ingredients people added. Made them this time with only 1 cup of thick mashed potatoes, a little flour to help bind it and the whole egg, rather than try to half it. Had to add a little instant potatoes, but still worked, and rolled in Italian crumbs as that is what I had on hand. Still turned out fine. Will add some other ingredients next time and have even more fun – like the idea of ranch seasoning. What I don’t understand is why people thought you were to add 2 eggs to the 2 cups of potatoes. It clearly said separate bowls so you had the other egg to dredge with. Another misunderstanding is the 1/2 T of black pepper. Clearly should have read 1/2 tsp – No recipe calls for 1/2 T of something. 1/2 T would be written as 1-1/2 tsp.
I made these potato cakes today and we enjoyed them, but they need a little lift. Next time i make them i may add a small amount of either garlic powder or fresh garlic.
Made many potato pancakes from left over mashed potatoes that I have saved in freezer, but this is husband’s favorite!