Start by taking your leftover mashed potatoes out of the fridge. They should be cold to make the shaping process easier.
Finely chop the green onions and parsley. Grate your cheese if it’s not already pre-grated.
2. Mixing the Potato Cake Batter:
In a large mixing bowl, combine the cold mashed potatoes, beaten egg, and half a cup of flour. The egg will act as a binding agent, while the flour will give the cakes a bit more structure.
Add the grated cheese, chopped green onions, and parsley to the bowl. Season with salt and pepper according to your taste.
Mix everything together until well combined. If the mixture feels too sticky, you can add a bit more flour to help it firm up. However, try not to add too much, as it can make the cakes dense.
3. Shaping the Potato Cakes:
Dust your hands with a bit of flour to prevent sticking, and begin shaping the potato mixture into cakes. You can make them as large or as small as you like, but a good standard size is about 3 inches in diameter and 1/2 inch thick.
Place the shaped cakes on a plate or baking sheet dusted with a little flour to prevent them from sticking.
4. Frying the Potato Cakes:
Heat a large skillet over medium heat and add the olive oil or butter. Once hot, carefully place the potato cakes in the skillet. Don’t overcrowd the pan; work in batches if necessary.
Fry each cake for about 3-4 minutes on each side or until they are golden brown and crispy. The key is to not flip them too early; wait until a nice crust has formed.
Once cooked, transfer the potato cakes to a paper towel-lined plate to drain any excess oil.
5. Serving:
Serve the potato cakes warm. They are delicious on their own or with a dollop of sour cream or applesauce on top. They can also be a side to eggs for breakfast or alongside a salad for a light lunch.
