Potato Chicken Golden Patties (Printable Version)

Golden, crispy patties of mashed potatoes and shredded chicken, perfect for a comforting meal.

# What You'll Need:

→ Cakes

01 - 2 cups mashed potatoes, cooled (approximately 400 grams)
02 - 1 1/2 cups cooked shredded chicken (approximately 200 grams)
03 - 1/3 cup scallions, finely sliced
04 - 2 large eggs
05 - 1/2 cup shredded cheddar cheese
06 - 1/4 cup fresh parsley, chopped
07 - 1/3 cup gluten-free flour or all-purpose flour
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon paprika
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

→ Frying

12 - 3 tablespoons vegetable oil, or as needed

# Directions:

01 - In a large mixing bowl, combine mashed potatoes, shredded chicken, scallions, eggs, cheddar cheese, parsley, flour, garlic powder, paprika, salt, and black pepper. Mix thoroughly until fully integrated.
02 - Divide the mixture into 8 equal portions. Shape each portion into a patty approximately 1/2 inch thick.
03 - Heat 1 to 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat.
04 - Working in batches without crowding, place patties into the skillet. Fry each side for 3 to 4 minutes until golden brown and crispy. Add additional oil as necessary for subsequent batches.
05 - Transfer cooked patties onto a paper towel-lined plate to remove excess oil. Serve warm, optionally garnished with extra parsley or a dollop of sour cream.

# Expert Advice:

01 -
  • They taste like comfort food but come together in less time than it takes to order delivery.
  • You can make them with whatever cooked chicken you have on hand, no fancy prep required.
  • The outside gets beautifully crispy while the inside stays soft and rich.
  • Theyre filling enough to be dinner but also work as a snack or side dish.
02 -
  • Let your mashed potatoes cool completely before mixing, or the heat will scramble the eggs and make the mixture too loose.
  • Dont skip the paper towel step after frying, it keeps the cakes from getting soggy on the bottom.
  • If your patties are falling apart in the pan, add another tablespoon of flour to the mixture and chill them in the fridge for ten minutes before frying.
03 -
  • Press the patties gently but firmly so they hold together without becoming dense or heavy.
  • Resist the urge to flip them too early, let them develop a crust before you turn them or theyll stick to the pan.
  • Taste the mixture before shaping the patties and adjust the seasoning, its easier to fix it now than after theyre cooked.
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