Potato and Chicken Cakes (Printable Version)

Crispy golden patties combining mashed potatoes and shredded chicken for warm, hearty dishes.

# What You’ll Need:

→ For the Cakes

01 - 2 cups mashed potatoes (cooled)
02 - 1 1/2 cups cooked shredded chicken
03 - 1/3 cup finely sliced scallions
04 - 2 large eggs
05 - 1/2 cup shredded cheddar cheese
06 - 1/4 cup chopped fresh parsley
07 - 1/3 cup gluten-free flour or all-purpose flour
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon paprika
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

→ For Frying

12 - 3 tablespoons vegetable oil (or as needed)

# Step-by-Step Guide:

01 - In a large bowl, mix mashed potatoes, shredded chicken, scallions, eggs, cheddar cheese, parsley, flour, garlic powder, paprika, salt, and black pepper until evenly blended.
02 - Divide the mixture into 8 equal portions and shape each into a patty approximately 1/2 inch thick.
03 - Warm 1 to 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat.
04 - Add patties to the skillet in batches without overcrowding. Fry each side for 3 to 4 minutes until golden brown and crisp, adding additional oil as needed for remaining batches.
05 - Place cooked cakes on paper towels to absorb excess oil. Serve warm, optionally garnished with extra parsley or sour cream.

# Additional Tips::

01 -
  • They're ready in 40 minutes total, which means weeknight dinner that actually tastes homemade.
  • Shredded chicken and mashed potatoes transform into something that tastes infinitely more interesting than the sum of their parts.
  • Crispy on the outside, creamy and cheesy inside—you get textural happiness in every bite.
02 -
  • Your potatoes must be cooled completely, or they'll steam and make the mixture too wet—I learned this by ending up with a soupy mess.
  • Medium heat is your friend here; high heat burns the outside before the inside cooks through, while low heat just makes them greasy.
03 -
  • Let your potato mixture rest in the fridge for 15 minutes before shaping—cold dough is forgiving and holds its shape beautifully when it hits the hot oil.
  • Don't flip these too early or too often; they need that 3 to 4 minutes per side to develop a proper golden crust and hold together when you turn them.
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