Mini Cheddar and Chive Potato Cakes
Cheddar Chive Potato Cakes
Small pan-fried potato cakes made with mashed potatoes, sharp cheddar, and chives, cooked until the centers are tender and the crusts are crisp.
These mini potato cakes are built for the kind of crisp edge that makes leftover mashed potatoes feel intentional. Sharp cheddar melts into the middle, fresh chives keep the flavor bright, and a thin coating of flour helps each cake brown evenly in the skillet.
The mixture should be firm enough to hold a small patty shape without feeling dry. If your mashed potatoes are very loose, a few extra tablespoons of flour will tighten the batter; if they are stiff from the refrigerator, the egg and cheese will loosen them as you mix.
Pan-frying in a shallow layer of oil gives the cakes a crackly crust while keeping the centers soft and cheesy. Work in batches so the skillet stays hot, and resist moving the cakes too soon so they can form a deep golden underside.
Serve them warm with sour cream, plain yogurt, or a spoonful of applesauce for contrast. They fit easily beside roasted meat, eggs, or a green salad, but they are also substantial enough to set out as a snack with a few dips.
Nutrition (per serving)
Directions
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1
Stir the mashed potatoes, cheddar, chives, egg, flour, garlic powder, salt, and pepper in a large bowl until the mixture is evenly combined.
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2
Scoop heaping tablespoons of the mixture and shape them into 12 small patties about 2 1/2 inches wide and 1/2 inch thick.
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3
If the patties feel sticky or slump on the plate, dust your hands with flour and work in 1 tablespoon more flour until they hold their shape.
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4
Heat 2 tablespoons of the oil in a large nonstick or cast-iron skillet over medium heat until the surface shimmers.
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5
Add half of the potato cakes in a single layer and cook for 3 to 4 minutes, until the bottoms are deep golden brown and release easily.
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6
Flip the cakes with a thin spatula and cook for 3 to 4 minutes more, until crisp on both sides and hot in the center.
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7
Transfer the cooked cakes to a paper towel-lined plate, add the remaining oil if the skillet looks dry, and fry the second batch.
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8
Let the cakes rest for 2 minutes, then serve warm with sour cream and extra chives if desired.
Ingredients
- Cold Mashed Potatoes:2 cups
- Sharp Cheddar Cheese, shredded:1 cup
- Fresh Chives, finely sliced:3 tablespoons
- Large Egg, lightly beaten:1
- All-Purpose Flour, plus more if needed:1/3 cup
- Garlic Powder:1/2 teaspoon
- Fine Salt:1/2 teaspoon
- Black Pepper:1/4 teaspoon
- Vegetable Oil, for pan-frying:3 tablespoons
- Sour Cream, for serving:1/2 cup
Tips & Notes
- Cold mashed potatoes shape more cleanly than warm potatoes.
- Use a thin spatula and wait for a browned crust before flipping to prevent tearing.
- For extra-crisp edges, chill the shaped patties for 15 minutes before frying.
- Taste your mashed potatoes first and reduce the added salt if they are already well seasoned.
