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Potato Cakes from mashed potato leftovers features crispy exterior and creamy interior mash potato cake with a burst of flavors and crunch of onion and yum of eggs.

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Three days ago I made bread pakoras which contained potato filling.

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I boiled potatoes for them more than the desired quantity.

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I just transferred them to a bowl and left them in fridge.

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We’ve all been there – staring at a bowl of leftover mashed potatoes.

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Wondering how to breathe new life into them?

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Before you resign them to the back of the fridge, let me introduce you to the magical world of mashed potato cakes!

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These crispy, golden delights are not only a delicious way to combat food waste, but they’re also incredibly easy and budget-friendly.

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In this post, we’ll explore the wonderful versatility of mashed potato cakes.

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From the satisfying contrast of textures, with their crispy exterior and creamy interior, to the endless flavor possibilities thanks to herbs, spices, and mix-ins, get ready to be inspired.

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We’ll be delving into the convenience factor, showcasing how these cakes are perfect for meal prep, quick snacks, or even a fun family dinner.

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So, ditch the takeout menus and get ready to transform your leftover mashed potatoes into culinary superstars.

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Get ready for a journey filled with flavor, creativity, and a whole lot of potato-y goodness!

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Why do my potato cakes fall apart?

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Don’t worry, even experienced cooks encounter potato cake crumble troubles.

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Several factors can contribute to this:

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Excess moisture is the enemy of a good potato cake.

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Make sure your mashed potatoes are as dry as possible.

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If they seem wet, cook them a bit longer on low heat to evaporate excess liquid.

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Eggs and flour act as glue, holding the cakes together.

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Ensure you’re using enough of both.

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For extra binding power, consider adding breadcrumbs or even a little mashed potato flakes.

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If the oil isn’t hot enough, the cakes will absorb too much oil and become soggy, leading to breakage.

Make sure your oil is shimmering before adding the cakes.

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Let the cakes form a golden-brown crust before flipping.

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This crust helps them hold their shape.

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Can you freeze potato cakes?

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I would suggest you to freeze the “mixture” of potato cakes not the mash potato cake itself.

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You can instantly make cakes after removing mixture bowl from freezer.

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It would only take about 7 to 8 minutes.

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You can store them for about one month this way.

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But if you want to save them for later after preparing them then just transfer them to a bowl and put bowl intro fridge.

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Do not put that bowl into freezing corner!

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You can consume this way in about 3 to 4 days.

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Freezing mash potato cake would not be a good idea.

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They are so delicate that freezing them and then thawing them would tear them apart.

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Can you cook potato cakes from frozen mixture?

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Absolutely! Yes

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One of the great things about potato cakes from Mashed Potato Leftovers is that they can be cooked directly from frozen.

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It saves your precious thawing time.

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But I do not cook them directly from frozen.

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I put the mixture in oven and microwave for about 3 to 4 minutes.

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In this much time the mixture becomes soft and i fry mash potato cake.

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How long does it take to fry potato cake?

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Mash potato cake takes about 2-3 minutes to get cooked from both sides.

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You have to cook the cake until it turns golden brown.

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You only have to cook the cake from outside because the filling is already cooked.

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If you use a pan with bigger surface area you can fry many potato cakes at one time.

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Ingredients for Potato Cakes

Here is the list of ingredients which you would need to make potato cakes from mashed potato leftovers:

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• 2 cups leftover mashed potatoes
• 1 green chili chopped
• 2 tbsp gram flour
• 2tbsp oil
• 1/4 tsp cumin seeds
• chopped cilantro
• 1/4 cup all-purpose flour
• 2 eggs
• 1/4 cup finely chopped onion
• Salt (to taste)
• Red pepper (to taste)
• Oil for frying

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How to make Potato cakes from mashed potato leftovers?

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In a pan heat 2 tbsp oil. Throw in cumin seeds, chopped green chili, salt, pepper, and also cilantro.

Now add mashed potatoes and cook for one minute.

Now in a bowl add the potato mixture, all purpose flour, one egg, onion, salt, and pepper.

Mix well and form the potato mixture into small patties, about 2-3 inches in diameter.

In a bowl mix gram flour, one egg, salt and pepper to taste. The batter is ready.

Heat oil in a frying pan over medium heat. Dip patties in batter and fry for 3-4 minutes per side. Cook them until they become golden brown and crispy.

Drain on paper towels and serve hot with your favorite chutneys. Or you can also serve them with rice as a side dish.

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Final Thoughts: potato cakes from mashed potato leftovers

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Here you have it.

The simple yet satisfying potato cakes from mashed potato leftovers.

This recipe is proof that with a little creativity, you can transform ordinary ingredients into culinary delights, all while minimizing food waste.

These potato cakes are incredibly versatile.

Enjoy them as a snack, appetizer, or even a light meal.

You can customize them with your favorite herbs and spices, or add cheese, bacon, or finely chopped vegetables to create your own signature twist.

The possibilities are endless!

Now, I want to hear from you!

Share your mash potato cake creations in the comments below.

Did you try any variations?

How did they turn out?

Let’s swap stories and inspire each other in the kitchen.

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