Pin this I stumbled onto these golden patties one rainy Tuesday when I had leftover roast chicken and a bowl of cold mashed potatoes staring at me from the fridge. Instead of reheating them separately, I mixed them together with whatever I could find, scallions, a handful of cheese, some parsley, and suddenly dinner became something everyone fought over. The house smelled like a diner, all crispy edges and buttery steam. Now I make extra mashed potatoes on purpose, just so I have an excuse to fry up a batch the next day.
The first time I served these to my neighbor, she asked if Id ordered takeout. When I told her it was just potatoes and chicken, she didnt believe me until I showed her the mixing bowl still sitting in the sink. Her kids ate four each, standing at the counter, dipping them in ketchup and sour cream. I think thats when I realized these werent just a way to use up leftovers, they were actually worth planning for.
Ingredients
- Mashed potatoes: Use cold, day-old mash if you have it, the texture holds together better than freshly made and still warm.
- Cooked chicken: Rotisserie chicken works beautifully here, shred it finely so every bite has a bit of everything.
- Scallions: They add a gentle sharpness without overpowering the creamy base, plus they cook down sweet in the pan.
- Eggs: These bind everything together so the patties dont fall apart when you flip them.
- Cheddar cheese: Sharp cheddar melts into little pockets of richness, you can swap in Gruyere or Monterey Jack if thats what you have.
- Fresh parsley: Brightens the whole mixture, dried parsley wont give you the same fresh pop.
- Flour: Just enough to help the cakes hold their shape, gluten-free flour works perfectly if you need it.
- Garlic powder, paprika, salt, and black pepper: Simple seasonings that let the potato and chicken shine without hiding them.
- Vegetable oil: For frying, use enough to coat the bottom of the pan so the cakes get crispy all over.
Instructions
- Mix the base:
- In a large bowl, combine mashed potatoes, shredded chicken, scallions, eggs, cheddar cheese, parsley, flour, garlic powder, paprika, salt, and black pepper. Mix until everything is evenly distributed and the mixture feels sticky but moldable.
- Shape the patties:
- Divide the mixture into 8 equal portions and shape each into a patty about half an inch thick. If the mixture feels too wet, dust your hands lightly with flour.
- Heat the pan:
- Heat 1 to 2 tablespoons of oil in a large non-stick skillet over medium heat until it shimmers. You want the oil hot enough that a pinch of the mixture sizzles immediately when it touches the pan.
- Fry in batches:
- Add the patties without crowding the pan, giving each one space to crisp up. Fry for 3 to 4 minutes per side until golden brown and crunchy, then transfer to a paper towel-lined plate.
- Serve warm:
- Garnish with extra parsley or a dollop of sour cream if you like. These are best eaten right away while the edges are still crackling.
Pin this One evening I made a double batch and froze half before frying them. Weeks later, when I didnt feel like cooking, I pulled a few from the freezer and fried them straight from frozen, adding just a minute or two to the cooking time. They tasted just as good, and I felt like Id left myself a gift from the past.
What to Serve Alongside
I usually set these out with a crisp green salad dressed in lemon vinaigrette, something to cut through the richness. Steamed broccoli or roasted Brussels sprouts work too, especially if you toss them with a bit of garlic and olive oil. Sometimes I skip the vegetables entirely and just serve them with hot sauce, sour cream, and pickles for dipping.
Swaps and Tweaks
If you have leftover turkey instead of chicken, use it, the flavor is almost identical. A spoonful of Dijon mustard stirred into the mixture adds a nice tang, and chopped chives can replace the scallions if thats what you have. For a bit of heat, mix in a pinch of cayenne or a spoonful of finely diced jalapeno.
Make-Ahead and Storage
You can shape the patties and refrigerate them on a parchment-lined tray for up to a day before frying. If you want to freeze them, arrange the uncooked patties on a tray until solid, then transfer to a freezer bag. Cooked cakes can be refrigerated for up to three days and reheated in a skillet to crisp them back up.
- Uncooked patties freeze beautifully and fry up perfectly from frozen with just an extra minute or two per side.
- Reheat leftovers in a hot skillet, not the microwave, to bring back the crispy crust.
- If the mixture feels too sticky to handle, chill it for 15 minutes before shaping.
Pin this These little cakes have a way of turning a quiet weeknight into something that feels celebratory, even when youre just using up whats already in the fridge. I hope they become one of those recipes you reach for when you want something warm, crispy, and utterly satisfying.
Recipe Questions
- → Can I use turkey instead of chicken?
Yes, substituting cooked turkey for chicken works well and provides a similar texture and flavor.
- → How do I ensure the patties stay crispy?
Fry them in hot oil without overcrowding the pan, flipping carefully to maintain a golden crust.
- → Is gluten-free flour a suitable alternative?
Gluten-free flour can be used to keep the patties gluten-free without compromising texture.
- → Can I add extra spices for heat?
Yes, a pinch of cayenne pepper or chopped chives adds a nice spicy kick and flavor depth.
- → What are good serving suggestions?
Serve warm with a green salad or steamed vegetables for a balanced and satisfying dish.