Save There's something about a potato and chicken cake that takes me back to a lazy Sunday afternoon when my roommate showed up with leftover rotisserie chicken and challenged me to turn it into something crispy and impressive. I'd been staring at a pot of mashed potatoes cooling on the counter, and within twenty minutes, we had golden patties sizzling in a skillet that filled the entire apartment with this irresistible savory aroma. It became our go-to move whenever we needed comfort food that didn't feel like we were trying too hard.
I made these for my family last Thanksgiving as a side dish, and my aunt asked for the recipe before she'd even finished her first one. There's something about handheld comfort food that makes people slow down and actually enjoy what's on their plate, no rushing, no fuss. That moment when someone closes their eyes after one bite and just smiles—that's when you know you've got something worth keeping.
Ingredients
- Mashed potatoes: Use cooled mashed potatoes so the mixture holds together without getting gluey; warm potatoes will make the cakes fall apart when frying.
- Cooked chicken: Rotisserie chicken works beautifully here and saves you cooking time, or shred up any leftover cooked chicken you have on hand.
- Scallions: They add brightness and a gentle onion note without overpowering the potato and chicken flavors.
- Eggs: Act as your binder to hold everything together, especially important since we're not using cream or mayo to make it heavier.
- Cheddar cheese: Sharp cheddar gives you more flavor with less volume, but use whatever melts well in your kitchen.
- Fresh parsley: Chopped fresh herbs make the difference between a cake that tastes home-cooked and one that feels manufactured.
- Flour: Just enough to help bind everything and create that crispy exterior when frying; gluten-free works just as well here.
- Garlic powder, paprika, salt, and pepper: These seasonings should be balanced so you taste the chicken and potatoes first, with warmth and depth underneath.
- Vegetable oil: Medium-heat oil like vegetable or canola is your friend; don't use olive oil for frying these.
Instructions
- Combine everything in a bowl:
- Mix the cooled potatoes, chicken, scallions, eggs, cheese, parsley, flour, and seasonings until you have a texture that holds together but still feels moist. You're looking for something that looks like a thick potato salad, not a stiff dough.
- Shape into patties:
- Divide the mixture into eight equal portions and gently press each one into a patty about half an inch thick. If your hands are sticking, wet them slightly or dust with a tiny bit of flour.
- Heat your skillet:
- Pour oil into a large non-stick skillet and bring it to medium heat. The oil should shimmer when you tilt the pan, but not smoke.
- Fry in batches:
- Place three or four patties in the hot oil without crowding them, because they need room to develop that golden crust. Fry for three to four minutes on each side until the outside is deep golden brown and the inside is heated through.
- Rest and serve:
- Transfer each finished cake to a paper towel-lined plate to drain off excess oil. Serve warm, and if you want to get fancy, top with a dollop of sour cream or a small handful of fresh greens.
Save There was an evening when I made these for my partner after a rough week, and watching them sit down with one of these cakes on a simple white plate with just some fresh parsley scattered on top felt like I'd done something genuinely kind. That's the thing about food like this—it doesn't need fancy plating or complicated sides to matter.
Flavor Variations That Work
Once you nail the basic cake, you can start playing around with what goes inside. I've added crispy bacon crumbles on lazy mornings, mixed in a teaspoon of whole grain mustard for sharpness, or thrown in a pinch of cayenne pepper when I'm feeling like something with a bit of heat. Some days I swap the cheddar for gruyère just to see how it shifts the whole thing, and each version feels like its own dish. The beauty here is that the potato and chicken base is sturdy enough to handle whatever you want to fold in.
What to Serve Alongside
These cakes don't demand much company, but they love it when you give them something fresh. A simple green salad with a sharp vinaigrette cuts through the richness and feels balanced on the plate. Steamed broccoli or roasted green beans bring a quiet vegetable note that makes the meal feel complete without stealing focus. On nights when I'm not thinking too hard about it, I'll just put out a bowl of sour cream and maybe some hot sauce, and let people dress their own plate.
Storage and Make-Ahead Tips
You can shape these patties hours ahead and keep them covered in the refrigerator, which means you can prep on a calm afternoon and fry them right before dinner. They also keep well in the fridge for three or four days if you have leftovers, and they reheat beautifully in a hot skillet with just a touch of oil. If you want to freeze them, shape and freeze the raw cakes on a baking sheet, then transfer them to a freezer bag for up to a month; fry from frozen, adding an extra minute or two per side.
- Cooked cakes stay fresh in the fridge for three to four days and reheat in a hot skillet in minutes.
- You can freeze shaped but uncooked patties and fry them straight from the freezer without thawing.
- Keep a batch of these in your freezer for nights when you need something satisfying that takes less time than ordering delivery.
Save These potato and chicken cakes are one of those recipes that feel special without needing to be complicated, the kind of thing you make when you want someone to know you're paying attention. They're worth keeping in your regular rotation.
Recipe FAQs
- → Can I substitute turkey for chicken?
Yes, cooked turkey works well as a substitute, offering a similar texture and mild flavor.
- → What type of flour is best for these patties?
Both gluten-free and all-purpose flours can be used depending on dietary needs; gluten-free flour keeps them suitable for gluten-sensitive diets.
- → How do I get the patties crispy?
Fry them in medium heat oil without overcrowding, turning after 3-4 minutes to make sure each side is golden and crisp.
- → Can I add extra spices for flavor?
Absolutely, spices like cayenne or herbs such as chives and Dijon mustard can enhance the taste profile.
- → How should I serve these patties?
Serve them warm with a garnish of fresh parsley or a dollop of sour cream, alongside steamed vegetables or a green salad.
- → Are these patties suitable for gluten-free diets?
When using certified gluten-free flour, these patties are safe for gluten-sensitive individuals.