Leftover Mashed Potato Ham Cakes (Like Cheesy Pancakes)

Leftover Mashed Potato Ham Cakes are the best way to use up extra mashed potatoes for a delicious, cheesy appetiser that everyone will go crazy for! These are like cutlets or cheesy pancakes and taste amazing served with sour cream. Recipe Video ABOVE.

Course Side Dishes

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings Cakes

Calories 149kcal

Author Richa

Ingredients

4 cups Mashed potatoes
2 cups Mozzarella shredded
1 Egg
¼ cup Flour Increase flour by ¼ cup if your mashed potatoes are extra creamy
1 Jalapeno deseeded and chopped finely
2 Garlic Cloves finely minced (if your mashed potatoes already have garlic, skip the extra garlic)
4 slices of Ham finely chopped
½ cup Plain Bread Crumbs for coating
4-6 tablespoons Oil for shallow frying
Sour Cream or Mayonnaise for serving

Instructions

In a large bowl, mix together mashed potatoes, mozzarella, egg, flour, jalapeno, garlic and ham till combined. The mixture should be thick and should hold its shape. If its too loose, add a tablespoon of a flour at a time (this will depend on the consistency of your mashed potatoes)
Use an ice cream scoop to scoop out the mixture and form it into patties or cakes which are about ⅓ inches in thickness. Coat each cake evenly in a thin coating of breadcrumbs and set aside.
Heat oil in a pan and fry the patties in a single layer on each side for 3-4 minutes till golden brown on both sides.
Serve hot with sour cream, mayonnaise, ranch dip or greek yogurt.

Notes

These are best enjoyed immediately, but I love them cold as well
Make them in advance: You can form these a day in advance and refrigerate them. Take them out of the fridge 10-15 minutes before frying
Freezing: These leftover mashed potato ham cakes also freeze well. Freeze them in a single layer and then transfer them to a ziplock bag. They stay well in the freezer for up to 2 months

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