These Parmesan Mashed Potato Cakes are so addictive! A crunchy, cheesy crust is hiding the soft, velvety mashed potato filling. They make a perfect side dish or a filling vegetarian meal.
Of all the new recipes I’ve made recently, these Parmesan Potato Cakes are one of the biggest hits in my kitchen. This recipe is simple, requires little ingredients, and yields delicious results. You MUST try these, friend.
I grew up eating Potato Cakes. I’ve tried so many variations of this tasty meal, but I finally found the one I am going to stick with. These Parmesan Cakes are just the best! Adding Parmesan cheese and fresh herbs brings so much flavor to the dish, and dipping the cakes in Parmesan before frying them makes the golden crust even tastier and crunchier. Let’s start cooking!
2 large potatoes about 1 lb.
1 egg
1 cup grated Parmesan + extra 1/2 cup for dredging
1/4 cup chopped parsley
1/4 cup chopped chives or scallion
1/4 cup all-purpose flour
1/2 tsp. salt or to taste
1/2 tsp. pepper or to taste
3 tbsp. olive oil for frying
INSTRUCTIONS
Cook the potatoes in gently boiling water until tender, about 20-25 minutes, depending on the size. Let them cool down completely. Peel.
Place the potatoes in a medium mixing bowl and mash well using a potato masher.
To the same bowl, add the egg, Parmesan, parsley, chives, flour, salt, and pepper. Mix everything well.
Scoop up about a 1/2 cup of the potato mixture and form it into a patty.
Place about a 1/2 cup of Parmesan into a shallow dish. Roll the patties in the parmesan to coat.
Heat up some olive oil in a large, non-stick skillet over medium heat. Add the potato patties, and fry for about 3-4 minutes on each side, until they turn golden brown.