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Chicken Potato Cakes

Crispy on the outside and soft on the inside, these Chicken Potato Cakes are a delicious way to use up leftover chicken and potatoes. Perfect as a main dish or snack!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 cakes
Course: Main Course, Snack
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 3 large large potatoes (about 1.5 pounds or 680 g) Russet or Yukon Gold recommended.
  • 1 cup cooked chicken breast, shredded (approximately 150 g) Can use leftover chicken.
  • 1 cup breadcrumbs (100 g) Substitute with gluten-free breadcrumbs if necessary.
  • Salt and pepper Or your favorite seasonings to taste.
  • Oil for frying Use vegetable or olive oil.

Method
 

Preparation
  1. Peel the potatoes and cut them into quarters. Place them in a large pot of salted water and bring to a boil. Cook until soft, about 15-20 minutes.
  2. Drain the potatoes and transfer to a large bowl. Mash until smooth and allow to cool slightly.
  3. Shred the cooked chicken breast while the potatoes are cooling. Season with salt, pepper, and any additional spices.
  4. Once the potatoes are cool, add the shredded chicken to the bowl. Stir in the breadcrumbs until well combined.
  5. With slightly oiled hands, form the mixture into round cakes or patties, about 1 inch thick.
Cooking
  1. Heat about 1/4 inch of oil in a skillet over medium heat. Once hot, add the cakes to the pan and fry for about 4-5 minutes on each side until golden brown and crispy.
  2. Remove the cakes from the oil and place on paper towels to absorb excess oil.
Serving
  1. Serve warm with sour cream, yogurt, or your favorite dipping sauce.

Notes

Can be made ahead of time and frozen uncooked. Fry directly from frozen, adding extra cooking time. For a healthier version, bake at 400°F for 20-25 minutes.