Old Fashioned Potato Cakes Recipe

Mashed potatoes: These form the base of the potato cakes and provide a creamy texture.

All-purpose flour: This helps to bind the potato mixture and gives the cakes structure.

Beaten egg: Acts as a binder to hold the potato cakes together.

Melted butter: Adds richness and flavor to the potato cakes.

Salt: Enhances the overall flavor of the potato cakes.

Black pepper: Adds a touch of heat and depth of flavor.

Vegetable oil: Used for frying the potato cakes to a golden brown.

When forming the potato cakes, make sure your hands are slightly damp. This prevents the mashed potatoes from sticking to your fingers, allowing you to shape the patties more easily. Additionally, pressing the patties gently but firmly ensures they hold together better during frying.

• mashed potatoes - Substitute with mashed sweet potatoes: Sweet potatoes offer a slightly different flavor profile and a bit more sweetness, but they work well in a similar texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a bit more fiber and nutrients, though it may make the cakes slightly denser.

• beaten egg - Substitute with flax egg: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. This is a great vegan alternative that helps bind the ingredients together.

• melted butter - Substitute with olive oil: Olive oil provides a healthier fat option and adds a subtle flavor that complements the potatoes.

• salt - Substitute with soy sauce: Soy sauce can add a bit of umami flavor along with the necessary saltiness.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor but still provides the peppery kick.

• vegetable oil - Substitute with coconut oil: Coconut oil is a good frying alternative that adds a slight coconut flavor and is stable at high temperatures.

• Allow the potato cakes to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled potato cakes in an airtight container, separating each layer with parchment paper to prevent sticking.
• Store the container in the refrigerator for up to 3 days. For longer storage, consider freezing.
• To freeze, arrange the potato cakes in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the potato cakes to a freezer-safe bag or container, separating layers with parchment paper. Label with the date.
• When ready to reheat, thaw the potato cakes in the refrigerator overnight.
• Reheat in a preheated oven at 375°F (190°C) for 10-15 minutes, or until heated through and crispy. Alternatively, reheat in a skillet over medium heat with a little vegetable oil until warmed and crispy.

• Preheat your oven to 350°F (175°C). Place the potato cakes on a baking sheet lined with parchment paper. Bake for 10-15 minutes or until heated through and crispy.

• Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil or butter. Place the potato cakes in the skillet and cook for 2-3 minutes on each side until they are warmed through and have regained their crispiness.

• Use a microwave-safe plate and cover the potato cakes with a damp paper towel to prevent them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• For a quick and easy method, use an air fryer. Preheat the air fryer to 350°F (175°C). Place the potato cakes in a single layer in the basket and cook for 3-5 minutes, shaking the basket halfway through to ensure even heating.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the potato cakes on the toaster oven tray and heat for 10-12 minutes, flipping them halfway through to ensure they are crispy on both sides.

• Mixing bowl: Use this to combine the mashed potatoes, flour, beaten egg, melted butter, salt, and pepper.

• Frying pan: Heat the vegetable oil in this to fry the potato cakes.

• Spatula: Use this to flip the potato cakes to ensure they are golden brown on both sides.

• Measuring cups: These are essential for accurately measuring the mashed potatoes and flour.

• Measuring spoons: Use these to measure the salt, pepper, and melted butter.

• Paper towels: Place the fried potato cakes on these to drain excess oil.

• Plate: Use this to serve the hot potato cakes.

• Fork: Beat the egg with this before adding it to the mixture.

• Spoon: Use this to help form the potato mixture into small patties.

Use leftover mashed potatoes: Save time by using leftover mashed potatoes from a previous meal instead of making them fresh.

Preheat the pan: Ensure the frying pan is hot before adding the patties to reduce cooking time.

Form patties in advance: Shape the potato mixture into patties ahead of time and refrigerate them until ready to fry.

Use a cookie scoop: For uniform patties, use a cookie scoop to portion the mixture quickly and evenly.

Double the batch: Make a larger batch and freeze extra potato cakes for a quick meal later.