Whip up a piping hot plate of these delicious Copycat Arby’s potato cakes. It’s a quick and easy recipe to make!
Preparation:
10mins
Cooking:
10mins
Total:
1hr20mins
Serves:
2
Ingredients
3cupsmashed potatoescold or leftovers
1cupall-purpose flour
2eggsbeaten
salt and ground black pepperto taste
2tbspolive oiladd more as needed
parsleyfor garnish
½cupketchupto serve
Instructions
In a bowl, mix the eggs with the mashed potatoes until well-blended.
Add in the flour and blend it well. Add a dash of salt and pepper.
Form the mixture into small potato cakes onto a baking tray lined with greaseproof paper, preferably using your choice of mold to shape, roughly 3½ ounces per potato cake.
Seal with cling film. Chill the potato cake at least an hour prior to frying, to prevent from disintegrating during cooking.
Heat up the olive oil thoroughly in a skillet over medium heat.
Fry your potato cakes for about two minutes for each side or until they become golden brown.
Press each side gently with the back of your spatula to make sure it's cooked all the way through.
Once they're cooked, place your potato cakes onto a plate lined with a paper towel to soak up any extra oil.
Serve and enjoy some piping hot potato cakes!
Recipe Notes
You can use your preferred molds to shape the potato cake.
Don’t forget to chill the potato cake for at least an hour to prevent it from disintegrating during cooking.
Adding potato cakes to an unheated pan will cause them to come out greasy.