Prepare the Baking Pan: Line a baking pan with parchment paper. Spread the mashed potato mixture evenly across the pan.
Freeze: Place the baking pan in the freezer for 30 minutes to firm up the mixture, making it easier to shape.
Cut Out Circles: Use a circle cookie cutter to cut out circles from the mashed potato mixture. Set aside the circles and repeat until all the mixture is used.
Step 3: Dredge the Potato Cakes
Prepare the Dredging Station: Set up three bowls: one with flour, one with beaten eggs, and one with panko crumbs.
Dredge: Dip each potato cake circle first into the flour, then the beaten eggs, and finally coat with panko crumbs.
Step 4: Cook the Potato Cakes
Air Fryer Method: Place the potato cakes in a single layer in the air fryer basket. Set the temperature to 370°F (190°C) and cook for 6-8 minutes until golden and crispy.
Traditional Frying Method: Heat oil in a frying pan over medium heat. Fry the potato cakes for 3-4 minutes on each side until golden brown and crispy.
Step 5: Serve
Serve Immediately: For best results, serve the mashed potato cakes immediately while hot and crispy. Enjoy them on their own or with a dipping sauce.
Valuable Tips for Seamless Cooking
Helpful Tip: Chill the Mixture
Freezing the mashed potato mixture for 30 minutes helps it firm up, making it easier to shape and handle.
Helpful Tip: Single Layer Cooking
Ensure the potato cakes are in a single layer in the air fryer or frying pan for even cooking and crispiness.
Helpful Tip: Use Leftover Mashed Potatoes
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