Mashed Potato Patties
Crispy Mashed Potato Patties are the best way to use leftover mashed potatoes! Golden, pan-fried patties with scallions and lemon sour cream. Easy and irresistible.
Servings: 5
Ingredients
For the potato patties
- 2 cups creamy mashed potatoes
- 1 egg whisked
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup fresh scallions chopped
For coating & frying
- 1 cup panko bread crumbs
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup olive oil or neutral oil, for frying
For serving
- ½ cup sour cream
- 1 tablespoon lemon juice
- 1 tablespoon fresh scallions chopped
Instructions
For the potato patties
- In a large bowl, combine the mashed potatoes, whisked egg, flour, baking powder, garlic powder, onion powder, salt, pepper and chopped scallions. Mix until fully combined.
- Scoop the mixture into about 10 portions and place them onto a parchment-lined baking sheet. Gently press each into a patty. Freeze for 10 minutes to help them firm up.
For coating & frying
- Stir together panko breadcrumbs, salt and pepper for the coating. Spread onto a rimmed plate or shallow bowl.
- Heat oil in a large skillet over medium-high heat. Working one at a time, press each chilled patty into the seasoned panko to coat both sides.
- Place 4 to 5 patties into the hot oil at a time. Fry for 1½ to 2 minutes per side, until golden and crisp. Transfer to a paper towel-lined plate. Repeat with remaining patties.
For serving
- Stir together the sour cream and lemon juice in a small bowl.
- Drizzle the lemon sour cream over the warm patties or serve it on the side for dipping. Garnish with scallions and enjoy.