Ingredients
2 large potatoes (about 1 lb.)
1 egg
1 cup grated Parmesan + extra ½ cup for dredging
¼ cup chopped parsley
¼ cup chopped chives or scallion
¼ cup all-purpose flour
½ tsp. salt or to taste
½ tsp. pepper or to taste
3 tbsp. olive oil for frying
Instructions
- Peel the potatoes and cut them into chunks. Boil them in salted water for about 12-15 minutes or until fork-tender. Drain and mash the potatoes until smooth.
- In a large bowl, combine the mashed potatoes, egg, grated Parmesan, chopped parsley, chopped chives (or scallion), flour, salt, and pepper. Mix well until everything is fully incorporated and the mixture holds together.
- Form the potato mixture into small patties (about 2-3 inches in diameter). Gently dredge each cake in the extra Parmesan cheese to coat the outside.
- Heat the olive oil in a large skillet over medium heat. Add the potato cakes and cook for about 3-4 minutes on each side, or until golden brown and crispy.
- Transfer the cakes to a paper towel-lined plate to drain excess oil. Serve warm.
Notes
Leftovers can be stored in an airtight container for up to 3 days. To reheat, bake at 350°F for 10 minutes or use a skillet to restore crispiness.
Make them ahead by preparing and refrigerating the cakes for up to 24 hours before frying. They can also be frozen for up to 2 months.
For a lighter version, bake instead of fry. Brush with olive oil and bake at 375°F for 20-25 minutes, flipping halfway through.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Fried
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cake
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
