Round Two Recipe - Fried Potato Cakes

Name: Round Two Recipe - Fried Potato Cakes
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 8 cakes
Ingredients: 1 cup reserved breadcrumbs from Baked Mashed Potatoes recipe; Kosher salt and freshly ground black pepper; 1/8 teaspoon cayenne pepper; 2 cups reserved mashed potatoes from Baked Mashed Potatoes recipe, cold; 1/4 cup shredded mozzarella cheese; 1/2 cup canola oil

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Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 8 cakes

Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 8 cakes

Ingredients

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1 cup reserved breadcrumbs from Baked Mashed Potatoes recipe

Kosher salt and freshly ground black pepper

1/8 teaspoon cayenne pepper

2 cups reserved mashed potatoes from Baked Mashed Potatoes recipe, cold

1/4 cup shredded mozzarella cheese

1/2 cup canola oil

Directions

Watch how to make this recipe.

In a shallow plate or pie dish, mix the breadcrumbs with salt, pepper, and cayenne pepper. In a large bowl, stir together the potatoes and cheese. Scoop out 1/4 cup of the potato mixture and form it into a small patty. Gently press the patties into the seasoned breadcrumbs, coating both sides, and set aside.
In a large skillet over medium heat, add the oil. When it is hot, add the potato cakes in 1 layer and cook until golden brown and crispy, about 2 minutes per side. Drain on brown paper and sprinkle with more salt and pepper while hot.