Cheesy Mashed Potato Cakes Recipe - Yummy Tummy Aarthi

Ingredients

• 2 cups Mashed Potatoes (leftover or freshly boiled and mashed potatoes, smooth)
• 2 tablespoons Fresh Coriander Leaves (finely chopped; parsley can be used instead)
• 1/4 cup All-Purpose Flour (for binding)
• 1/2 teaspoon Salt (to taste)
• 1/4 teaspoon Black Pepper (freshly ground)
• 1 cup Cheddar Cheese (shredded, sharp preferred)
• 1/2 teaspoon Paprika (optional, for color and mild flavor)
• 1/4 teaspoon Cayenne Pepper (optional, for heat)
• 2 tablespoons Vegetable Oil (for frying)
• 1/4 cup Ketchup (for serving (optional))
• 1/4 cup Sour Cream (for serving (optional))

Instructions

1. Prepare Mashed Potatoes (if needed)

   If you don’t have leftover mash, peel and dice 2 large Russet potatoes, boil in salted water until fork‑tender (about 10‑12 minutes), then drain and mash until smooth.

   Time: PT15M

   Temperature: 100°C

2. Combine Ingredients

   In a mixing bowl combine the mashed potatoes, chopped coriander (or parsley), flour, salt, black pepper, shredded cheddar, paprika, and cayenne. Mix until everything is evenly incorporated.

   Time: PT5M

3. Shape Patties

   Lightly oil your hands, scoop a heaping tablespoon of the mixture, roll into a ball and flatten into a ½‑inch thick patty. Place each patty on a plate.

   Time: PT5M

4. Chill

   Cover the plate with plastic wrap and refrigerate the patties for 10‑15 minutes to firm up.

   Time: PT12M

   Temperature: 4°C

5. Heat Oil

   Add 2 Tbsp vegetable oil to a tawa or skillet and heat over medium heat until the oil shimmers (about 180°C).

   Time: PT2M

   Temperature: 180°C

6. Fry Patties

   Place the chilled patties in the hot oil, cooking 4‑5 minutes per side until golden brown and crisp. Transfer to paper towels to drain.

   Time: PT10M

   Temperature: 180°C

7. Serve

   Serve the cheesy mashed potato cakes hot with ketchup or sour cream for dipping.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g