Name: Panko Crusted Mashed Potato Cakes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Cuisine: American
Ingredients: 2 cups potatoes; 2 eggs; 2 tbsp onion; ½ tbsp black pepper; ½ cup flour; 1 cup Kikkoman Panko Bread Crumbs; 3 tbsp Vegetable Oil

Experience the perfect harmony of crispiness and creaminess with this panko-crusted mashed potato cakes recipe. This dish offers a delightful contrast of textures that is sure to please your palate. You can serve it as a snack, side dish, or appetizer, and it pairs wonderfully with a variety of dips.

Photos of Panko Crusted Mashed Potato Cakes Recipe

While most of the ingredients for this recipe are likely already in your pantry, one you may need to seek out is kikkoman panko bread crumbs. These Japanese bread crumbs are larger and flakier than traditional bread crumbs, resulting in a lighter and crispier texture. You can find them in the Asian or breadcrumb aisle of most supermarkets.

Ingredients for Panko-Crusted Mashed Potato Cakes

Potatoes: These will be mashed and combined with other ingredients to form the base of the cakes.

Eggs: These help bind the potato mixture together and also aid in creating the crispy exterior when the cakes are pan-fried.

Onion: Adds a bit of pungent sweetness and flavor to the cakes.

Black pepper: Gives a hint of heat and seasoning.

Flour: It's used for dredging the potato patties before frying.

Kikkoman panko bread crumbs: They give the exterior of the cakes a light and crispy finish.

Vegetable oil: Used for frying the potato cakes, contributing to their crispy exterior.

One reader, Hervey Beasley says:

These panko-crusted mashed potato cakes are a game-changer! The crispy exterior perfectly complements the creamy mashed potato filling. The recipe is easy to follow and the end result is absolutely delicious. I highly recommend trying this out for a delightful twist on traditional mashed potatoes.

Hervey Beasley

Mastering the Art of Panko-Crusted Mashed Potato Cakes

How to prepare the potato mixture: Combine the potatoes, 1 egg, onion, and black pepper in a medium bowl and mix until well combined.

How to form the potato patties: Divide the potato mixture into 8 equal portions and use your hands to form ½-inch thick patties.

How to dredge the patties: Dredge the patties in flour, then in the remaining egg, and coat with panko bread crumbs, ensuring an even coating.

How to cook the potato patties: Heat vegetable oil in a large skillet over medium-high heat. Add the potato patties to the hot oil and cook until well browned, then turn with a spatula and brown on the other side.

How to serve: Serve the panko-crusted mashed potato cakes and enjoy!

How To Make Panko Crusted Mashed Potato Cakes

These crispy fried mashed potato cakes can be on your table in just 35 minutes! Potato patties are crusted with bread crumbs for a soft yet crunchy dish.

Preparation: 15 minutes

Cooking: 20 minutes

Total: 35 minutes

Serves:

Ingredients

2cupspotatoes,mashed, chilled
2eggs,slightly beaten, separate bowls
2tbsponion,chopped
½tbspblack pepper
½cupflour,for dredging
1cupKikkoman Panko Bread Crumbs
3tbspvegetable oil,for pan frying

Instructions

In a medium bowl, combine the potatoes, 1 egg, onion, and black pepper.
Divide the potato mixture into 8 equal portions. Use hands to form ½-inch thick patties.
Dredge the patties in flour, then in the remaining egg and coat with Panko Bread Crumbs.
Heat vegetable oil in a large skillet over medium high heat.
Add the potato patties to the hot oil. Cook until well browned, turn with a spatula, and brown on the other side.
Serve and enjoy.

Nutrition

Calories: 147.43kcal
Fat: 6.64g
Saturated Fat: 0.71g
Trans Fat: 0.04g
Monounsaturated Fat: 4.18g
Polyunsaturated Fat: 1.16g
Carbohydrates: 18.35g
Fiber: 1.43g
Sugar: 0.70g
Protein: 3.70g
Cholesterol: 39.99mg
Sodium: 28.58mg
Calcium: 28.51mg
Potassium: 190.45mg
Iron: 0.70mg
Vitamin A: 17.32µg
Vitamin C: 7.57mg

Expert Advice for Perfecting Panko-Crusted Mashed Potato Cakes

When forming the potato patties, it's important to ensure they are all the same thickness. This will ensure even cooking when they are fried in the vegetable oil. If some are thicker than others, they may not cook through properly, resulting in a raw or undercooked center. Using a measuring spoon or a small ice cream scoop can help achieve uniformity. Additionally, pressing the panko bread crumbs firmly onto the patties will help them adhere better and create a crispier crust.

Time-Saving Tips for Preparing Panko-Crusted Mashed Potato Cakes

Prep ahead: Boil and mash the potatoes in advance to cut down on prep time when making the mashed potato cakes.

Use a food processor: Use a food processor to quickly and evenly mix the potato mixture, saving time and effort.

Double batch: Make a larger batch of mashed potato cakes and freeze the extras for a quick and convenient meal later on.

Non-stick skillet: Use a non-stick skillet to prevent the potato cakes from sticking, making cleanup easier and faster.

Bake instead of frying: Consider baking the mashed potato cakes in the oven for a healthier and hands-off cooking method.

Substitute Ingredients For Panko Crusted Mashed Potato Cakes Recipe

potatoes - Substitute with sweet potatoes: Sweet potatoes can add a slightly sweeter flavor and a vibrant color to the mashed potato cakes, providing a unique twist to the dish.
eggs - Substitute with flax eggs: Flax eggs can be used as a vegan alternative to regular eggs, providing binding properties to hold the mashed potato cakes together.
onion - Substitute with shallots: Shallots can offer a milder and slightly sweeter flavor compared to onions, adding a delicate taste to the mashed potato cakes.
black pepper - Substitute with white pepper: White pepper can provide a similar level of heat and spiciness as black pepper but with a slightly different flavor profile, adding a unique twist to the mashed potato cakes.
flour - Substitute with breadcrumbs: Breadcrumbs can be used as a substitute for flour to coat the mashed potato cakes, providing a crispy texture and golden brown color when pan-fried.
kikkoman panko bread crumbs - Substitute with crushed cornflakes: Crushed cornflakes can offer a similar crunchy texture and golden brown color when used as a coating for the mashed potato cakes.
vegetable oil - Substitute with olive oil: Olive oil can be used as a healthier alternative to vegetable oil, adding a subtle fruity flavor to the mashed potato cakes.

Plating Ideas for Crispy Mashed Potato Cakes

Elevate the plating: Present the panko-crusted mashed potato cakes on a pristine white plate, allowing the golden brown color of the cakes to stand out against the clean background.
Incorporate a sauce: Drizzle a delicate garlic aioli around the potato cakes, adding a touch of richness and flavor to the dish.
Garnish with fresh herbs: Sprinkle a few sprigs of chives over the potato cakes, adding a pop of color and a hint of freshness to the presentation.
Utilize negative space: Arrange the potato cakes with intentional spacing on the plate, allowing each element to shine and creating a visually appealing composition.
Add a touch of elegance: Place a small edible microgreen on top of each potato cake, adding a sophisticated and refined touch to the presentation.
Consider the plate shape: Choose a round plate to complement the shape of the potato cakes, creating a visually pleasing and harmonious overall presentation.
Balance the elements: Arrange the potato cakes with a thoughtful balance of colors and textures, creating a visually striking and well-composed dish.
Highlight the crispy texture: Place the potato cakes on a bed of arugula to emphasize the contrast between the crispy exterior and the tender interior of the cakes.

Essential Kitchen Tools for Making Panko-Crusted Mashed Potato Cakes

Potato masher: A tool used to mash cooked potatoes into a smooth and creamy consistency.
Mixing bowl: A bowl used to combine and mix the ingredients together.
Skillet: A frying pan with a flat bottom and low sides, used for frying and browning the potato cakes.
Spatula: A kitchen tool with a broad, flat, flexible blade, used for lifting and flipping the potato cakes while cooking.
Medium bowl: A bowl used for mixing and combining the potato mixture.
Vegetable peeler: A tool used to peel the potatoes before cooking.
Measuring cup: A tool used to measure and portion the ingredients accurately.
Whisk: A utensil used for whipping and blending the eggs and other ingredients together.
Large skillet: A larger frying pan used for cooking the potato cakes in batches.
Tongs: A kitchen tool with two arms and a pivot, used for flipping and turning the potato cakes while cooking.

Storing and Freezing Panko-Crusted Mashed Potato Cakes

Let the potato cakes cool completely before storing or freezing.
To store in the refrigerator, place the cooled cakes in an airtight container lined with paper towels. They will keep for up to 3-4 days.
For longer storage, freeze the cooled cakes on a baking sheet lined with parchment paper until solid, about 2 hours.
Once frozen, transfer the cakes to a freezer-safe container or zip-top bag, separating each cake with a piece of parchment paper to prevent sticking.
Label the container or bag with the date and contents.
Frozen potato cakes will keep for up to 2-3 months.
To reheat, place the frozen cakes on a baking sheet and bake in a preheated 375°F (190°C) oven for 15-20 minutes, or until heated through and crispy.
Alternatively, you can reheat the cakes in an air fryer at 375°F (190°C) for 5-7 minutes, or until crispy and heated through.
Avoid microwaving the cakes, as this will make the panko coating soggy.

Reheating Leftover Panko-Crusted Mashed Potato Cakes

Preheat your oven to 375°F (190°C). Place the leftover potato cakes on a baking sheet lined with parchment paper. Bake for 10-15 minutes, or until heated through and crispy on the outside. This method helps to retain the crispiness of the panko breadcrumbs while evenly heating the inside.
For a quicker option, use a toaster oven. Set the temperature to 350°F (175°C) and place the potato cakes on the toaster oven rack. Heat for 5-7 minutes, or until warmed through and crispy. Keep an eye on them to prevent burning.
If you prefer a stovetop method, heat a tablespoon of vegetable oil in a skillet over medium heat. Add the leftover potato cakes and cook for 2-3 minutes on each side, or until golden brown and heated through. This method will help to restore the crispiness of the exterior while warming the interior.
For a healthier alternative, use an air fryer. Preheat the air fryer to 350°F (175°C) and place the potato cakes in the basket. Cook for 3-5 minutes, or until heated through and crispy. This method requires little to no additional oil and helps to maintain the texture of the panko crust.
If you have a microwave and are short on time, place the potato cakes on a microwave-safe plate lined with a paper towel. Microwave on high for 30-60 seconds, or until heated through. Note that this method may result in a softer exterior compared to the other reheating methods.

Interesting Trivia About Panko-Crusted Mashed Potato Cakes

Panko bread crumbs are a Japanese-style breadcrumb traditionally used as a coating for deep-fried foods. They are coarser and lighter than regular breadcrumbs, giving a crispy texture to dishes like these mashed potato cakes.

Budget-Friendly Panko-Crusted Mashed Potato Cakes

The cost-effectiveness of this panko-crusted mashed potato cakes recipe largely depends on the availability and cost of ingredients in your area. Potatoes and eggs are generally affordable, while panko bread crumbs and vegetable oil can be pricier. Considering the simplicity of the recipe and the use of basic ingredients, it can be considered cost-effective for a household. The approximate cost for a household of 4 people would be around $8-$10. Overall Verdict: 8.

Are Panko-Crusted Mashed Potato Cakes Healthy?

The panko-crusted mashed potato cakes recipe, while delicious, is not particularly healthy. Here's why:

The recipe is high in carbohydrates due to the potatoes and breadcrumbs, which can contribute to weight gain and blood sugar spikes if consumed in excess.
Frying the potato cakes in vegetable oil adds unnecessary fat and calories to the dish, increasing the risk of heart disease and obesity.
The recipe lacks fiber, vitamins, and minerals that are essential for a balanced diet.

However, with a few tweaks, this recipe can be made healthier without compromising on taste:

Replace half of the potatoes with cauliflower or parsnips to reduce the carbohydrate content and add more nutrients.
Use whole wheat flour and panko breadcrumbs to increase the fiber content.
Bake the potato cakes in the oven instead of frying them to reduce the fat and calorie content. Brush them with a small amount of olive oil to achieve a crispy texture.
Add finely chopped vegetables like carrots, bell peppers, or spinach to the potato mixture to increase the vitamin and mineral content.
Use herbs and spices like garlic, paprika, or thyme to add flavor without increasing the calorie count.

Editor's Take on These Delightful Potato Cakes

This panko-crusted mashed potato cakes recipe is a delightful twist on traditional mashed potatoes. The combination of crispy panko breadcrumbs and creamy mashed potatoes creates a satisfying texture, while the addition of onion and black pepper adds depth of flavor. However, to enhance the overall taste, consider incorporating herbs or cheese into the potato mixture. Additionally, serving the cakes with a dipping sauce or a dollop of sour cream can elevate the dish further. Overall, this recipe offers a simple yet delicious way to enjoy mashed potatoes in a new and exciting form.

Enhance Your Panko Crusted Mashed Potato Cakes Recipe with These Unique Side Dishes:

Roasted Garlic Parmesan Asparagus: Tender asparagus spears roasted to perfection and topped with a savory garlic parmesan crust.

Balsamic Glazed Brussels Sprouts: Crispy Brussels sprouts drizzled with a sweet and tangy balsamic glaze, creating the perfect balance of flavors.

Honey Sriracha Chicken Wings: Juicy chicken wings coated in a sticky honey sriracha glaze, offering a spicy and sweet kick with every bite.

Tasty Alternatives to Panko-Crusted Mashed Potato Cakes

Crispy Baked Parmesan Zucchini Fries: These zucchini fries are a healthier alternative to traditional fries, and the crispy parmesan coating adds a delicious flavor.

Honey Garlic Glazed Salmon: This salmon recipe features a sweet and savory honey garlic glaze that pairs perfectly with the tender, flaky fish.

Mango Coconut Chia Pudding: This refreshing and tropical chia pudding is made with creamy coconut milk and sweet, ripe mango for a delightful dessert or snack.

Ideal Main Courses and Desserts to Pair with Panko-Crusted Mashed Potato Cakes

Main Courses:

Grilled Salmon: Marinate the salmon in a zesty lemon and herb mixture before grilling to perfection. Serve with a side of roasted vegetables for a healthy and flavorful main course.

Stuffed Bell Peppers: Create a filling of ground meat, rice, and seasonings to stuff into colorful bell peppers. Bake until the peppers are tender and the filling is cooked through, then top with melted cheese for a satisfying and delicious meal.

Desserts:

Chocolate Mousse: Indulge in a decadent and velvety smooth chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The rich and creamy texture will melt in your mouth, leaving you craving for more.

Strawberry Cheesecake: Savor the luscious and creamy strawberry cheesecake, with a buttery graham cracker crust and a sweet strawberry topping. Each bite is a delightful combination of tangy and sweet flavors that will leave you wanting another slice.

Why trust this Panko Crusted Mashed Potato Cakes Recipe:

This recipe for panko-crusted mashed potato cakes is a delightful way to elevate your meal. The creamy potatoes are combined with onion and seasoned to perfection, creating a flavorful base. Coated in panko bread crumbs, these cakes are then pan-fried to a crispy golden brown, adding a delightful crunch to every bite. With the addition of black pepper and a touch of vegetable oil, these cakes are a delightful combination of textures and flavors. Trust in the simplicity and deliciousness of this recipe to add a delightful twist to your meal.

Want to share your experience making these Panko Crusted Mashed Potato Cakes or have any tips to perfect the recipe? Join the discussion in the Recipe Sharing forum and let us know your thoughts!

FAQ:

How long does it take to cook the potato cakes?

The potato cakes take about 3-4 minutes per side to cook until they are golden brown and crispy.

Can I use a different type of breadcrumbs instead of panko?

Yes, you can use regular breadcrumbs or even crushed crackers if you don't have panko on hand.

Can I make the potato cakes ahead of time and reheat them?

Yes, you can make the potato cakes ahead of time and reheat them in the oven at 350°F for about 10-15 minutes until they are heated through.

Can I substitute the vegetable oil with another type of oil?

Yes, you can use canola oil, sunflower oil, or even olive oil for frying the potato cakes.

Can I add other ingredients to the potato mixture?

Absolutely! You can add ingredients like shredded cheese, cooked bacon, or chopped herbs to the potato mixture to customize the flavor of the potato cakes.