These Mini Potato Cakes are the perfect bite-sized comfort food—crispy on the outside, soft and fluffy on the inside. Whether you're looking for a delicious appetizer, a creative way to use up leftover mashed potatoes, or a quick and easy side dish, these potato cakes will hit the spot. With a golden crunch and a savory flavor, they pair beautifully with sour cream, chives, or your favorite dipping sauce.
Why You'll Love This Recipe
- Quick & Easy – Made with simple ingredients and ready in under 30 minutes.
- Great for Leftovers – A delicious way to repurpose mashed potatoes.
- Crispy & Flavorful – Perfectly seasoned with a light, golden crust.
- Customizable – Add cheese, herbs, or spices for extra flavor.
Ingredients & Their Role
Base Ingredients
- 2 cups mashed potatoes (about 2 medium potatoes) – The creamy base of the cakes, providing texture and flavor.
- 1 large egg, beaten – Helps bind the mixture, ensuring the cakes hold their shape.
Flavor Enhancers
- 1/4 cup finely chopped onion – Adds a subtle sweetness and depth of flavor.
- 1/2 teaspoon salt – Enhances the natural potato taste.
- 1/4 teaspoon black pepper – Adds a mild heat and balances the flavors.
- 1/4 teaspoon garlic powder (optional) – Gives a hint of savory richness.
Binding & Crispiness
- 2 tablespoons all-purpose flour – Helps create a crisp, golden crust while keeping the cakes firm.
- 1/4 cup chopped fresh parsley (optional) – Adds freshness and a pop of color.
For Frying
- Oil (vegetable, canola, or olive oil) – Used for frying, creating a crispy exterior.
Step-by-Step Instructions
1. Prepare the Mixture
In a mixing bowl, combine mashed potatoes, beaten egg, chopped onion, flour, salt, pepper, garlic powder (if using), and parsley (if using). Stir until everything is well incorporated.
2. Shape the Potato Cakes
Using a small cookie scoop or spoon, portion out the mixture into small, round mounds. Gently press and shape them into flat mini cakes about ½-inch thick.
3. Heat the Oil
In a skillet, heat about ¼ inch of oil over medium heat. The oil is ready when a small bit of potato mixture sizzles upon contact.
4. Fry Until Golden & Crispy
Carefully place the potato cakes into the hot oil. Fry in batches to avoid overcrowding. Cook for 3-4 minutes per side, flipping once, until they are golden brown and crispy.
5. Drain & Serve
Remove the potato cakes using a slotted spoon and place them on a paper towel-lined plate to absorb excess oil. Serve immediately while hot and crispy.
Pro Tips for Perfect Mini Potato Cakes
✔ Use Cold Mashed Potatoes – They hold their shape better and make the cakes easier to form.
✔ Don’t Overcrowd the Pan – This ensures even frying and crispiness.
✔ Adjust Seasoning to Taste – Add more garlic, herbs, or even a sprinkle of cheese for extra flavor.
✔ Use a Non-Stick Skillet – Helps prevent sticking and makes flipping easier.
Serving Suggestions
These mini potato cakes are incredibly versatile. Serve them with:
- Classic Toppings – Sour cream, chives, or ketchup.
- Dipping Sauces – Ranch, garlic aioli, or spicy mayo.
- Breakfast Side – Pair with eggs and bacon for a hearty morning meal.
- Party Appetizer – Serve with a variety of dips for a crowd-pleasing snack.
Final Thoughts
These Mini Potato Cakes are the ultimate combination of crispy, golden perfection and savory, creamy goodness. Whether you make them for a quick snack, a side dish, or a party appetizer, they’re guaranteed to be a hit. Simple ingredients, easy steps, and an irresistible crunch—what’s not to love?
Try this recipe today, and enjoy a new favorite way to savor mashed potatoes!