PARMESAN MASHED POTATO CAKES

This Mashed Parmesan Potato Cake is so addictive! Crunchy and crunchy crust hides the contents of mashed potatoes that are soft and creamy. They make perfect side dishes or filling vegetarian food.

Of all the new recipes I made recently, this Parmesan Potato Cake is one of the biggest hits in my kitchen. This recipe is simple, only requires a few ingredients, and gives delicious results. You MUST try this, friend.

I grew up eating Potato Cake. I have tried so many variations of this delicious food, but finally, I found what I will defend. This Parmesan Cake is the best! Adding Parmesan cheese and fresh herbs brings so much flavor to the dish and dip the cake into Parmesan before frying it makes the golden crust tastier and crispy. Come on, start cooking!

THE MAIN INGREDIENT

• Cooked potatoes. I prefer using boiled potatoes instead of leftover mashed potatoes in this recipe because, in this way, I always end up with the same texture and consistency.
• Parmesan cheese. You can buy Parmesan finely grated, or grated yourself.
• Egg. This helps the potato mixture to unite better.
• Parsley + Chive. This plant adds a lot of flavors. You can replace it with dill, cilantro, leeks, or basil if desired.
• Flour. Use multipurpose all-purpose flour or not bleached.
• Salt + Pepper.

HOW TO MAKE CAKE POTATO COOKIES

1. Cook the potatoes in boiling water gently until soft, about 20-25 minutes, depending on their size. Let them cool completely. Skin.
2. Place the potatoes in a medium bowl and mash well using a masher.
3. For the same bowl, add eggs, Parmesan, parsley, chives, flour, salt, and pepper. Mix everything well.
4. Take about 1/2 cup of the potato mixture and form it into a patty.
5. Place about 1/2 cup of Parmesan into a shallow cup. Roll the bread in parmesan to coat.
6. Heat a little olive oil in a large, non-stick pan over medium heat. Add the potato bread, and fry for about 3-4 minutes on each side, until golden brown.

THE TYPES OF POTATO USED
Starchy potatoes, like Idaho potatoes or Russet potatoes, will be the best choice for this recipe. Yukon Gold also makes delicious potato cakes. Sometimes, I like to keep some skin alive if I use Yukon Gold potatoes because I like the texture added to the cake.

ABOUT USING REMAINED POTATOES
Many of you are asking if the remaining mashed potatoes can be used in this recipe. The answer is: not always. Depending on how mashed potatoes are made, sometimes they will not work very well for making this cake. If a lot of milk (or sour cream) is used to make mashed potatoes, potato cakes will become soft when fried and difficult to turn over.

USEFUL TIPS & TRICKS
Chill potatoes. Make sure your potatoes are completely cold before adding the remaining ingredients and making bread. If you use hot potatoes, your potato cake will not hold its shape properly.

Don't make the bread too thin. The thickness of your cake should be about 1 inch. In this way, it will be easier to flip them and they won't break.

Be generous with Parmesan. When rolling bread in the Parmesan mixture, press the cheese into the bread. This step adds extra flavor and extra crispness to the potato cake.

Add seasonings to taste. Even though I use parsley and chives in this recipe, don't hesitate to change herbs to suit your taste. Anise, cilantro, onion, and basil will be very suitable.

Do not fiddle. Be patient and let the cakes fry for 3-4 minutes before turning them over. If you turn it over too early, you can damage the cake.

INGREDIENTS

• 2 large potatoes around 1 lb.
• 1 egg
• 1 cup of Parmesan Grater + 1/2 extra glass for dredging
• 1/4 cup chopped parsley
• 1/4 cup chopped green onions or chives
• 1/4 cup all-purpose flour
• 1/2 tsp. salt or to taste
• 1/2 tsp. pepper or to taste
• 3 tbsp. Olive oil for frying

INSTRUCTIONS

1. Cook the potatoes in boiling water gently until soft, about 20-25 minutes, depending on their size. Let them cool completely. Skin.
2. Place the potatoes in a medium bowl and mash well using a masher.
3. In the same bowl, add eggs, Parmesan, parsley, chives, flour, salt, and pepper. Mix everything well.
4. Take about 1/2 cup of the potato mixture and form it into a patty.
5. Place about 1/2 cup of Parmesan onto a shallow plate. Roll the bread in parmesan to coat.
6. Heat a little olive oil in a large, non-stick pan over medium heat. Add the potato bread, and fry for about 3-4 minutes on each side, until golden brown.

This recipe is inspired by cooktoria

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