Save My mom used to make these potato and chicken cakes on rainy afternoons when the kitchen needed to smell like comfort. I watched her work potatoes and leftover rotisserie chicken together like they were old friends, and somehow she'd create these golden patties that disappeared faster than she could fry them. Years later, I realized what made them so craveable—it's that contrast between creamy insides and crispy exteriors, all wrapped up in something you can eat with your hands. Now I make them whenever I want to turn weeknight leftovers into something that feels special.
I remember making these for a potluck once and realizing halfway through cooking that I'd made enough for an army. My neighbor came over to help me fry batches while we talked about everything except food, and by the end of the evening, the recipe had spread through our whole building. That's when I knew these cakes had something special—they're the kind of dish that makes people ask for seconds, then fifths.
Ingredients
- Mashed potatoes: Use cooled potatoes—warm ones will make your mixture too sticky to shape properly, which I learned the messy way.
- Cooked chicken, shredded: Rotisserie chicken works beautifully and saves you cooking time, or use any leftover cooked chicken.
- Scallions: Slice them thin so they distribute flavor evenly throughout instead of showing up as big chunks.
- Large eggs: These act as your binder and help everything hold together during frying.
- Shredded cheddar cheese: Sharp cheddar adds more flavor than mild, though either works—it melts into the potatoes and creates little pockets of richness.
- Fresh parsley: Chopped fine, it brightens the whole mixture and adds a gentle herbaceous note.
- Flour: This helps bind everything and creates a light coating when you fry, giving you that golden crust.
- Garlic powder, paprika, salt, pepper: Keep the seasoning balanced—these simple spices let the potato and chicken shine without overpowering them.
- Vegetable oil for frying: Have extra on hand because you'll need it for multiple batches.
Instructions
- Mix everything together:
- Combine your cooled mashed potatoes, shredded chicken, scallions, eggs, cheese, parsley, flour, and seasonings in one big bowl. Stir until you have one cohesive mixture that holds together—it should feel like potato salad consistency, not mushy or dry.
- Shape the patties:
- Divide your mixture into 8 portions and shape each one into a patty about half an inch thick. If the mixture feels too sticky, refrigerate it for 15 minutes—this makes handling so much easier.
- Get your oil hot:
- Heat 1 to 2 tablespoons of oil in a large skillet over medium heat until it shimmers slightly and a test piece sizzles immediately when it hits the pan. You want it hot enough to create that golden crust but not smoking.
- Fry in batches:
- Add patties without crowding the pan—they need room for heat to circulate around them. Fry for 3 to 4 minutes per side until deep golden brown and crispy, then transfer to a paper towel-lined plate to drain any excess oil.
- Serve warm:
- Eat them right away while they're still warm and the outside is still crackling, or reheat gently in a 350°F oven if you need to make them ahead.
Save There's something almost magical about feeding people food you've made with your own hands, especially when it's this simple. These cakes have a way of making everyone slow down and actually taste what they're eating, which in our busy world feels like a small gift.
Flavor Variations That Work
The beauty of this recipe is how flexible it is. I've swapped turkey for chicken on Thanksgiving weekends, stirred in a teaspoon of Dijon mustard for brightness, and even added crispy bacon pieces when I wanted to feel extra fancy. A pinch of cayenne pepper wakes everything up if you like a gentle heat, and fresh dill instead of parsley creates a completely different personality. Don't be afraid to experiment with what you have on hand—the base is forgiving enough to handle creativity.
Serving Ideas
These cakes shine as a main course with a simple green salad and maybe some roasted vegetables on the side. They're equally at home on a buffet table, as an impressive appetizer, or even tucked into a sandwich the next day with lettuce and tomato. A dollop of sour cream or a simple sauce transforms them into restaurant-quality comfort food.
Make-Ahead and Storage
You can shape these patties up to 4 hours ahead and keep them in the refrigerator on a parchment-lined plate, which means less stress when dinner time comes. Leftovers keep in an airtight container in the fridge for 3 days and reheat beautifully in a 350°F oven for about 8 minutes until warmed through and crispy again. I've even frozen uncooked patties for up to a month and fried them straight from the freezer, adding just a minute or two to the cooking time.
- Refrigerate shaped patties on parchment paper so they don't stick together.
- Reheat leftovers in the oven rather than the microwave to keep the outside crispy.
- Freeze uncooked patties and fry directly from frozen if you're planning ahead.
Save This is the kind of recipe that becomes part of your regular rotation once you've made it once or twice. It's honest food that brings people together.
Recipe FAQs
- → How can I make the patties gluten-free?
Use certified gluten-free flour instead of all-purpose flour to maintain the texture without gluten concerns.
- → What type of cheese works best in these patties?
Sharp cheddar cheese adds a rich flavor and melts well, complementing the potatoes and chicken.
- → Can I substitute the chicken with another protein?
Yes, cooked shredded turkey can be used as a flavorful alternative to chicken in the patties.
- → How do I achieve a crispy exterior on the patties?
Fry the patties in medium heat oil, ensuring not to overcrowd the pan, and cook 3–4 minutes per side until golden brown.
- → What are some seasoning variations to try?
Adding Dijon mustard, chopped chives, or a pinch of cayenne pepper can enhance the flavor profile with subtle heat or tang.