Potato Chicken Golden Patties (Printable)

Crispy golden patties featuring creamy potatoes and tender chicken, perfect for hearty meals.

# 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

# How To Make It:

01 - In a large bowl, mix mashed potatoes, shredded chicken, scallions, eggs, cheddar cheese, parsley, flour, garlic powder, paprika, salt, and black pepper until fully incorporated.
02 - Divide the mixture into eight equal portions and shape each into a 1/2-inch-thick patty.
03 - Warm 1 to 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat.
04 - Arrange patties in the skillet without crowding and cook 3 to 4 minutes per side until golden brown and crispy, adding more oil as needed between batches.
05 - Transfer cakes to a paper towel-lined plate to absorb excess oil. Serve warm, optionally garnished with extra parsley or sour cream.

# Expert Advice:

01 -
  • They're secretly a way to use up leftovers without feeling like you're eating leftovers.
  • The contrast between crispy edges and creamy insides keeps you coming back for another bite.
  • They're naturally forgiving, flexible enough for whatever herbs or seasonings call to you.
  • One pan, 20 minutes of actual cooking, and you've got something that tastes way more involved than it is.
02 -
  • Cold mashed potatoes are non-negotiable; warm potatoes become gluey and won't fry properly, and your cakes will either stick to the pan or fall apart.
  • Don't skip the flour or the eggs, even if you think potatoes alone would bind everything; they're what create that magical contrast between creamy inside and crispy outside.
  • Medium heat matters more than you'd think; too high and the outside browns before the inside warms through, too low and you end up with greasy cakes instead of crispy ones.
03 -
  • Pat your shredded chicken completely dry before mixing; excess moisture is the enemy of a crispy exterior.
  • If your mixture feels too wet after mixing, add a tablespoon more flour at a time; potatoes vary in starch content depending on variety and how they were cooked.
  • Save a bit of that hot oil between batches instead of starting fresh each time; it keeps your pan at the right temperature and seasons the next batch beautifully.
Return