This recipe is perfect for using up leftover mashed potatoes, giving them a delicious new twist.
Storage and Reheating Tips
Storage:
Refrigerate: Store any leftover potato cakes in an airtight container in the refrigerator for up to 3 days.
Reheating:
Air Fryer: Reheat in the air fryer at 350°F (175°C) for 3-4 minutes until crispy.
Oven: Reheat in the oven at 350°F (175°C) for 10 minutes until warmed through.
Microwave: Although not recommended for maintaining crispiness, you can reheat in the microwave on medium power for 1-2 minutes.
Frequently Asked Questions (FAQs)
1. Can I use instant mashed potatoes?
Yes, instant mashed potatoes can be used if you don’t have leftover mashed potatoes on hand.
2. Can I add other ingredients to the mixture?
Absolutely! Feel free to add other ingredients like chopped herbs, cooked vegetables, or different cheeses to customize the flavor.
3. Can I bake these in the oven?
Yes, bake at 375°F (190°C) for 15-20 minutes, flipping halfway through, until golden and crispy.
4. What dipping sauces go well with these potato cakes?
Ranch dressing, sour cream, or a spicy aioli make great dipping sauces.
5. Can I freeze the uncooked potato cakes?
Yes, freeze the breaded potato cakes on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.
6. How do I prevent the cakes from falling apart?
Ensuring the mixture is well-chilled and handling the cakes gently helps maintain their shape.
7. Can I use gluten-free flour and panko?
Yes, substitute with gluten-free flour and panko crumbs to make this recipe gluten-free.
8. Can I use sweet potatoes instead?
Certainly! Sweet potatoes can be used for a different flavor profile.
9. How can I make these spicier?
Continue Reading in next page
