Potato Cakes from Mashed Potatoes

Crisp on the outside and soft in the middle, these potato cakes combine mashed potatoes, spinach and a little Parmesan. They are especially useful when there is leftover mash in the fridge.

A chance to use yesterday’s mash

These potato cakes had been on my list for a while. I had made them once, but ran out of time to take photos. A batch of leftover mash finally gave me another chance. It keeps the centres soft while the breadcrumb coating crisps up in the pan.

Starting from raw potatoes or leftover mash

The recipe card starts with 500 g raw potatoes, which are cooked and mashed with milk and butter. If using leftovers, take roughly 700 g fairly firm prepared mash and do not add the milk and butter again. How easily the cakes can be shaped depends on the moisture in your mash.

Helping the cakes hold together

Let freshly made mash cool well before mixing. Finely chop the spinach, grate the Parmesan and briefly work in the flour. Slightly damp hands make shaping easier. If the mixture is very soft, chill it again before working in more flour.

Kitchen tip

Wait until a firm golden crust has formed underneath before turning each cake. A wide spatula helps support the soft patties.

For a vegetarian version, replace the Parmesan with a hard cheese made using microbial rennet.

Easy recipe

Potato Cakes from Mashed Potatoes

Crispy potato cakes with spinach and Parmesan. Make them from raw potatoes or use leftover mash, with tips for shaping and frying the patties.

Prep time

15 min

Cook time

35 min

Yield

8 patties

★ 3.0 · 2 ratings

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Ingredients

− 8 +

• 500 gpotatoes, raw, weighed unpeeled
• 250 mlmilk, 1.5% fat
• 10 gbutter
• 40 gfresh leaf spinach
• 15 gParmesan, use hard cheese with microbial rennet for a vegetarian version
• 100 gflour
• salt, pepper and nutmeg
• 30 gbreadcrumbs
• 1 tsprapeseed oil

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Instructions

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1. Peel the potatoes, cut into even pieces and boil in salted water for about 20 minutes until tender. Drain and let the steam escape briefly. Mash with the butter and 250 ml milk. Season with salt, pepper and nutmeg, then leave to cool well for about 20 minutes.
2. Wash and dry the spinach and chop very finely. Grate the Parmesan. Briefly work both into the cooled mash with 100 g flour. If the mixture is still very soft, chill it longer before shaping.
3. With slightly damp hands, shape eight equal patties and coat with the breadcrumbs.
4. Spread 1 tsp rapeseed oil in a large non-stick frying pan. Fry the patties in batches over medium heat until golden on both sides, about 6–8 minutes per batch in total. Wait for a firm underside before turning. Serve warm.

Nutrition per serving

Calories

140 kcal

Protein

4.8 g

Carbohydrates

23.8 g

Sugar

2.3 g

Fat

2.8 g

Saturated fat

1.3 g

Fibre

1.8 g

Salt

0.2 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace