Potato Chicken Cakes

My neighbor handed me a container of leftover mashed potatoes one Tuesday evening, saying she'd made too much for dinner. I stared at it sitting on my counter, not wanting to waste it, and remembered my grandmother's trick of mixing potato into chicken patties for structure and creaminess. By the next morning, I'd transformed that gift into something golden and crispy that my kids couldn't stop eating. These cakes became our favorite way to use up roasted chicken, turning simple ingredients into something that felt fancier than it had any right to be.

The first time I brought these to a potluck, I worried they'd disappear fastest because they were potato-based, destined to be the starch side dish. Instead, people kept coming back asking if they could take extras home, treating them like the main event. I realized then that there's something about the combination of creamy potato and savory chicken that makes people feel comforted and satisfied in a way that surprised even me.

Ingredients

• Mashed potatoes: Use cooled potatoes so the mixture holds together without falling apart in the oil; warm potatoes will be too soft and fall apart when you flip them.
• Cooked chicken, shredded: Leftover roasted chicken works beautifully, but so does rotisserie chicken from the store—the key is that it shreds easily.
• Scallions, finely sliced: They bring a bright freshness that cuts through the richness and keeps every bite interesting.
• Eggs: These act as the binder that holds everything together; don't skip them.
• Shredded cheddar cheese: The sharp tang makes the whole thing taste more like comfort food than a diet meal.
• Fresh parsley, chopped: It adds color and a subtle herbal note that makes people think you fussed more than you actually did.
• Flour: This helps the exterior crisp up beautifully and prevents them from sticking to the pan; gluten-free works just as well.
• Garlic powder, paprika, salt, black pepper: These seasonings are already in the potatoes and chicken usually, but a little extra makes the cakes taste intentional and full.
• Vegetable oil for frying: Keep a little extra on hand because you'll need to add more oil between batches to maintain the sizzle.

Instructions

Combine everything gently:

In a large bowl, mix your cooled mashed potatoes with the shredded chicken, scallions, eggs, cheese, parsley, flour, and all the seasonings until just blended. Don't overmix or the potatoes will become gluey.

Divide and shape into patties:

Use your hands or an ice cream scoop to portion the mixture into 8 equal pieces, then flatten each one into a patty about half an inch thick. If the mixture feels too wet, refrigerate it for 15 minutes.

Heat your oil until shimmering:

Pour 1 to 2 tablespoons of oil into a large non-stick skillet and set it over medium heat; you want the oil hot enough that a tiny piece of potato sizzles immediately when it hits the pan.

Fry in batches without crowding:

Working in batches so the cakes have room to breathe, carefully slide them into the hot oil and let them sit undisturbed for 3 to 4 minutes until the bottom is golden and crispy. Flip gently and cook the other side the same way.

Transfer to paper towels and serve warm:

As each batch finishes, move them to a paper towel-lined plate to drain any excess oil. Serve them while they're still warm, topped with extra parsley or a dollop of sour cream if you want something cool against the warmth.

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Last year during a quiet weeknight, I made these for just myself and realized I was eating standing up at the stove, too busy enjoying each crispy-edged bite to sit down properly. That moment felt like proof that the simplest food can be the most honest kind of comfort, needing nothing more than itself to make you feel cared for.

Ways to Serve Them

On their own, these cakes are complete and satisfying, but I've found they're happiest alongside something green or tangy. A bright salad with lemon vinaigrette cuts through the richness beautifully, or steamed vegetables like broccoli and carrots add color to the plate without competing for attention. Some people love them with a dollop of sour cream, others with a squeeze of fresh lime, and my mother insists on a spoonful of applesauce alongside hers, which shouldn't work but somehow does.

Making Them Ahead

One of the best secrets about these cakes is that you can shape them hours or even a day before cooking, then fry them straight from the refrigerator whenever you need dinner ready fast. The cold helps them hold their shape better, and there's something deeply satisfying about pulling something beautiful out of the fridge that you prepped on a calmer day. They also freeze beautifully after cooking; just reheat them in a 350-degree oven for about 10 minutes until they're crispy again.

Variations Worth Trying

Once you understand how these work, you start seeing the possibilities everywhere. Turkey works just as well as chicken, or you could mix in shredded crab for something more elegant, herbs like fresh dill or chives add complexity, and a pinch of cayenne pepper will make them interesting without making them spicy. The foundation is forgiving enough to play with, which means you can make them different ways and they'll always taste right.

• Stir in a teaspoon of Dijon mustard or whole grain mustard for a sophisticated tang that makes people ask what your secret is.
• Add a handful of corn kernels for sweetness and texture, or finely minced red bell pepper for brightness.
• If you love spice, mix in some cayenne pepper or a tiny bit of hot sauce stirred into the egg before combining everything.

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These cakes have a way of turning an ordinary Tuesday into something worth remembering, the kind of meal that tastes like you cared about the people eating it. Make them when you need something fast but don't want to feel rushed.

Frequently Asked Recipe Questions

→ What type of potatoes work best for the cakes?

Mashed potatoes that are creamy yet firm work best to hold the patties together without being too sticky.

→ Can I use leftover cooked chicken?

Yes, shredded leftover cooked chicken works perfectly and adds great flavor and texture.

→ How do you achieve a crispy exterior?

Frying the patties in a hot skillet with enough oil ensures a golden, crispy crust while keeping the inside tender.

→ Is gluten-free flour a good substitute?

Gluten-free flour can be used in place of all-purpose flour to maintain the binding without affecting flavor.

→ Can these patties be baked instead of fried?

Baking is possible but frying yields a crispier texture. If baking, brush the patties lightly with oil and bake until golden.

→ What seasoning complements these cakes well?

Garlic powder, paprika, and fresh parsley add savory depth, with optional cayenne pepper for a spicy twist.