Potato Chicken Golden Patties (Print)

Golden crispy patties with creamy potatoes and shredded chicken, perfect as main or appetizer.

# Components:

→ Cakes

01 - 2 cups mashed potatoes, cooled
02 - 1 1/2 cups cooked chicken, shredded
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

→ For Frying

12 - 3 tablespoons vegetable oil, divided

# Directions:

01 - In a large bowl, mix mashed potatoes, shredded chicken, scallions, eggs, cheddar cheese, parsley, flour, garlic powder, paprika, salt, and black pepper until well incorporated.
02 - Divide the mixture into 8 equal portions and shape each into a patty approximately 1/2 inch thick.
03 - Heat 1–2 tablespoons of vegetable oil in a large non-stick skillet over medium heat.
04 - Add patties in batches without overcrowding and fry for 3–4 minutes per side until golden brown and crispy, adding oil as necessary for subsequent batches.
05 - Transfer cooked patties to a paper towel-lined plate to absorb excess oil. Serve warm, optionally garnished with extra parsley or a dollop of sour cream.

# Expert Advice:

01 -
  • They're crispy on the outside, creamy on the inside, and come together faster than you'd expect from something so satisfying.
  • You get the protein and heartiness of chicken with the familiar comfort of mashed potatoes, all in one golden patty.
  • They work for almost any meal—breakfast with an egg on top, lunch with a salad, or dinner as a surprising main course.
02 -
  • Temperature matters more than you think—if your oil isn't hot enough, the cakes absorb oil instead of frying, and if it's too hot, they brown before cooking through.
  • Cooling your potatoes before mixing is non-negotiable; I learned this the hard way when I tried rushing it and ended up with a falling-apart mess in the skillet.
03 -
  • Don't skip the cooling step for your potatoes—warm potatoes break down in the oil and create splattering, which is both frustrating and potentially dangerous.
  • If your mixture feels too wet after combining everything, refrigerate it for fifteen minutes, and it'll firm up enough to shape without adding more flour.
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