Easy Potato Parsley Cakes
Crispy at the edges and fluffy inside, these parsley-studded potato cakes come together fast with everyday staples. Serve as a snack or a simple side.
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Servings:
Ingredients
Main Ingredients
- 1.25 lb russet potatoes, peeled and chopped
- 0.5 cup fresh parsley, finely chopped
- 0.25 cup scallions, thinly sliced
- 1 large egg, lightly beaten
- 1 tsp minced garlic
- 0.5 cup fine breadcrumbs
- 2 tbsp all-purpose flour
- 0.5 tsp paprika
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 3 tbsp olive oil, for pan-frying
Instructions
Preparation Steps
- Boil potatoes in salted water until tender, 12–15 minutes. Drain well and let steam off to dry.
- Mash potatoes in a bowl. Stir in parsley, scallions, egg, garlic, breadcrumbs, flour, paprika, salt, and pepper.
- Chill the mixture 10 minutes to firm up, then form into 8 patties about 1/2 inch thick.
- Heat olive oil in a large skillet over medium heat.
- Pan-fry patties in batches until golden and crisp, 3–4 minutes per side.
- Transfer to a paper towel–lined plate. Taste and sprinkle with a pinch of salt if needed. Serve hot.
Notes
Variations: Add 1/3 cup shredded cheddar to the mixture, or swap scallions for finely grated onion. For a lighter version, brush with oil and bake at 425°F for 15–18 minutes, flipping once.
Tips: Make ahead and refrigerate formed patties up to 24 hours; re-crisp in a skillet. Leftovers keep 3 days and reheat well in a hot pan or air fryer.
This recipe is an original creation inspired by classic Easy Potato Parsley Cakes flavors. All ingredient ratios and instructions are independently developed.