These Crispy Parmesan Mashed Potato Cakes are a game-changer for any meal! With a golden, cheesy crust and a creamy, velvety interior, they’re perfect as a side dish or a hearty vegetarian main course. Simple to make and packed with flavor, this recipe is a must-try for potato lovers!
Growing up, potato cakes were a staple in my kitchen, but this Parmesan-infused version takes them to a whole new level. The addition of fresh herbs and a Parmesan crust adds a burst of flavor and texture that’s simply irresistible. Whether you’re looking for a comfort food or a crowd-pleasing appetizer, these potato cakes deliver every time. Let’s get cooking!
Ingredients:
- 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)
Preparation:
- Cook potatoes in gently boiling water until tender (20-25 minutes). Let cool, then peel and mash in a medium bowl.
- Add egg, Parmesan, parsley, chives, flour, salt, and pepper to the mashed potatoes. Mix until well combined.
- Form the mixture into patties (about 1/2 cup each).
- Roll each patty in the extra Parmesan to coat evenly.
- Heat olive oil in a non-stick skillet over medium heat. Fry patties for 3-4 minutes per side until golden brown and crispy.
Serve these Parmesan Mashed Potato Cakes hot and enjoy the perfect blend of crunch and creaminess!
