If you love the combination of creamy mashed potatoes and rich, cheesy flavour, then these golden Patatokeftedes (Mashed Potato Cakes) are a must-try. A hint of nutmeg makes them extra special — you’ll find it hard to stop at just one!
This recipe is a childhood favourite of mine. My mum would often make a batch of these with leftover mashed potatoes, but I rarely have leftovers (and honestly, even if I did, I’d still make a huge batch because they’re that irresistible). So, I typically make them from scratch, boiling the potatoes until they’re soft, then adding whatever cheese I have on hand – Parmesan or Romano – which gives them that irresistible cheesy flavour. My mum also adds a small amount of nutmeg. It subtly elevates the flavour of the mashed potatoes and gives the cakes a unique touch that sets them apart. Trust me, it makes all the difference! I also love making this exact recipe but with sweet potatoes, which has become my favourite way of eating sweet potato. These Mashed Potato Cakes are perfect as a side dish or snack, and they pair wonderfully with a Greek Salad or Greek Lettuce Salad (Maroulosalata)!
Ingredients for Patatokeftedes (Mashed Potato Cakes)
- Potatoes: I like to use potatoes with a good balance of starch and moisture, such as Russet (US), Sebago (Australia), Maris Piper (UK), Yukon Gold (US/Canada), Agria (NZ/Europe) and Desiree (Europe/Australia). These potatoes yield a creamy and smooth texture and absorb flavours well.
- Salt: I add salt to the boiling water to ensure the potatoes absorb the seasoning evenly, enhancing their flavour throughout, and then add a little extra when mixing in the other ingredients.
- Nutmeg: Just a hint of nutmeg adds a subtle warmth that sets these apart and makes them extra special. Don’t leave it out – it makes a difference!
- Parmesan Cheese: I use either Parmesan or Romano for a sharp cheesy flavour.
- Egg: Helps bind the mixture together.
- Breadcrumb: Gives the mixture structure and keep the potato cakes from falling apart.
- Flour: I add a little to help bind the mixture, as well as a light coating before frying. It gives the potato cakes a nice crispy finish.
How to make Patatokeftedes (Mashed Potato Cakes)
Prepare the mixture for Patatokeftedes (Mashed Potato Cakes)
1. Peel the potatoes and cut them into uniform chunks.
2. Place the potatoes in a saucepan and cover with cold water. Add the salt.
3. Bring to a boil over high heat.
4. Reduce the heat to medium and simmer for approximately 15-20 minutes.
5. Potatoes should be tender and easily pierced with a fork.
6. Drain the cooked potatoes and set aside to cool for at least 30 minutes.
7. Transfer to a large mixing bowl and mash until smooth.
8. Add the egg, breadcrumbs, grated cheese, salt, pepper, nutmeg, and 2 tablespoons of the flour. Mix thoroughly.
9. Gradually add more flour if needed.
10. The mixture should hold together well and can be easily shaped without falling apart.
11. Place the extra flour on a plate. Using wet hands, roll tablespoons of the potato mixture into balls.
12. Flatten them slightly into patties, then lightly coat each patty in the flour.
Shape and fry the Patatokeftedes (Mashed Potato Cakes)
1. Heat 3 tablespoons of olive oil in a large frying pan over medium heat and fry the potato cakes in batches.
2. Cook the patties until golden brown on both sides, approximately 2-3 minutes per side.
3. Once cooked, transfer the potato cakes to a plate lined with paper towels to drain any excess oil.
4. Serve warm.
Tips for making Patatokeftedes (Mashed Potato Cakes)
Let the potatoes cool
After boiling the potatoes, let them cool for at least 30 minutes before mixing in the egg. This will prevent the egg from cooking and help the mixture hold together better when shaping the cakes.
Use leftover mashed potato
If you have leftover mashed potatoes, this recipe is perfect for using them up. Just make sure to adjust the seasoning as needed since the potatoes may already be seasoned.
Shape the potato cakes evenly
For uniform cooking, try to shape the cakes to the same size. You can use a tablespoon to measure the mixture and then roll it into a ball before flattening it slightly. This helps them cook evenly.
Fry at the right temperature
Make sure the oil is medium-hot before frying. If the oil is too hot, the cakes will brown too quickly on the outside while remaining raw inside. If it’s too cool, they’ll absorb too much oil and become greasy.
Fry in small batches
Fry in small batches to avoid overcrowding the pan, which can lower the oil temperature and result in uneven cooking and a soggy texture. Cook until they are golden brown and crispy on both sides, about 3-4 minutes per side.
Recipe variations
Use sweet potatoes instead of regular potatoes. They have a subtle sweet flavour and are equally delicious. I substitute with about 3-4 medium sized sweet potatoes. Steam the sweet potatoes for about 20-25 minutes or until very soft.
Can I prepare this recipe ahead of time?
Yes, you can prepare the mashed potato mixture in advance and refrigerate it until you’re ready to fry. Just make sure to bring it to room temperature before shaping and cooking the cakes.
What to serve with Patatokeftedes (Mashed Potato Cakes)
Serve Mashed Potato Cakes with a simple Greek Salad or Greek Lettuce Salad (Maroulosalata). You could also serve them alongside a warm soup like Greek Lentil Soup (Fakes), Fasolatha (White Bean Soup) or Greek Chickpea Soup (Revithia).
Storage
Leftovers can be stored in the refrigerator for 4-5 days. To reheat, it is best to place the potato cakes in the frying pan with a touch of oil, or pop them in a hot oven for about 5 minutes. This will help to crisp them up again.
){kind=link}
Patatokeftedes (Mashed Potato Cakes)
6
servings30
minutes15
minutes30
minutes24
1
hour15
minutesIf you love the combination of creamy mashed potatoes and rich, cheesy flavour, then these golden Patatokeftedes (Mashed Potato Cakes) are a must-try. A hint of nutmeg makes them extra special — you’ll find it hard to stop at just one!
Keep the screen of your device on
Ingredients
5 -6 medium potatoes (1 kg / 2.2 lb) (Note 1)
2 teaspoons salt (for the boiling water)
1 egg
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg (Note 2)
1/3 cup breadcrumbs (40 grams / 1.4 oz)
1/2 cup grated Parmesan or Romano cheese (50 grams / 1.75 oz)
1/4 cup plain flour (37.5 g / 1.3 oz)
1/3 cup plain flour, extra for coating (50 g / 1.8 oz)
100 millilitres of olive oil for shallow frying (about 6 tablepoons / 3.4 fl oz)
Instructions
- Prepare the mixture
- Peel the potatoes and cut them into uniform chunks.
- Place the potato pieces in a saucepan, cover with cold water, and add 2 teaspoons of salt. Cover with a lid and bring to a boil over high heat.
- Reduce the heat to medium, partially cover the pot (leaving a small gap for steam to escape), and simmer for approximately 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
- Drain the cooked potatoes thoroughly, in a colander, and set aside to cool for at least 30 minutes. (Note 3)
- Once the mashed potatoes have cooled slightly, transfer them to a large mixing bowl and mash until smooth and creamy, ensuring no lumps remain.
- Add the egg, breadcrumbs, grated cheese, salt, pepper, nutmeg and two tablespoons of the flour. Mix thoroughly until all ingredients are fully incorporated.
- Gradually add more flour, if needed, until the mixture holds together well and can be easily shaped without falling apart.
- Place the extra flour on a plate. Using wet hands, roll tablespoons of the potato mixture into balls, then flatten them slightly into patties.
- Lightly coat each patty in the flour, ensuring an even, thin layer, and dust off any excess. (Note 4)
- Shape and fry
- Heat 3 tablespoons of olive oil in a large frying pan over medium heat.
- Fry the potato cakes in batches, ensuring not to overcrowd the pan.
- Cook the patties until golden brown on both sides, approximately 2-3 minutes per side. If needed, add more oil to the pan between batches to maintain proper frying conditions.
- Once cooked, transfer the potato cakes to a plate lined with paper towels to drain any excess oil.
- Serve warm with a fresh Greek Salad or Greek Lettuce Salad (Maroulosalata). They’re also great paired with a warm soup like Greek Lentil Soup (Fakes) or Greek Chickpea Soup (Revithia).
Recipe Video
Notes
- Notes: 1 Tablespoon = 20 ml / 0.7 fl oz 1 Cup = 250 ml / 8.45 fl oz
- 1. Use potatoes with a good balance of starch and moisture, such as Russet (US), Sebago (Australia), Maris Piper (UK), Yukon Gold (US/Canada), Agria (NZ/Europe) or Desiree (Europe/Australia) for the best texture.
- 2. A small amount of nutmeg makes them extra special. Don’t leave it out – it makes a difference!
- 3. Let the potatoes cool for at least 30 minutes to prevent the egg from cooking when mixed in. It’s also easier to shape the potato cakes when the mixture has cooled.
- 4. For even cooking, try to shape the cakes to the same size. Use a tablespoon to measure the mixture, roll into balls, then flatten slightly.
- 5. Fry in small batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy cakes.
- 6. Serve warm with a fresh Greek Salad or Greek Lettuce Salad (Maroulosalata). They’re also great paired with a warm soup like Greek Lentil Soup (Fakes) or Greek Chickpea Soup (Revithia).
- 7. You can prepare the mashed potato mixture in advance and refrigerate it until you’re ready to fry. Just make sure to bring it to room temperature before shaping and cooking the potato cakes.
- 8. Leftovers can be stored in the refrigerator for 4-5 days. To reheat, it is best to place the potato cakes in the frying pan with a touch of oil, or pop them in a hot oven for about 5 minutes. This will help to crisp them up again.
Did you make this recipe?
Tag @mumsgreekrecipes on Instagram and hashtag it with
Like this recipe?
Follow @mumsgreekrecipes on Pinterest