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@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
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@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
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@idhttps://12tomatoes.com/potato-parsley-cakes/#recipe
headline
namePotato Parsley Cakes
descriptionMashed potatoes just got a crispy creamy upgrade.
urlhttps://12tomatoes.com/potato-parsley-cakes
inLanguageen-US
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Ingredients
  • 2 3/4 cups mashed potatoes, plain mashed potatoes (homemade or instant) with no butter or cream work the best
  • 2 to 3 tablespoons chopped parsley
  • 2 to 3 tablespoons butter, plus more for serving
  • Kosher salt and freshly cracked black pepper, to taste
Preparation
  1. In a large bowl mix mashed potatoes with parsley. Season with salt and pepper.
  2. Form small mashed potato balls, flattening them into a thick hockey-puck like shape about 1 to 1 1/2 -inches in thickness.
  3. Place onto a parchment-lined tray and refrigerate for 30 minutes.
  4. Once chilled, melt butter in a medium non-stick skillet. Fry the potato patties in batches, cooking each side until golden and crispy, about 3 to 5 minutes, depending on your stovetop.
  5. Serve warm with pats of butter and more parsley, enjoy!
Mashed potatoes just got a crispy creamy upgrade.
Course: Side

Recipe adapted from BBC Good Food.

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Potato Parsley Cakes

Mashed potatoes infused with fresh parsley and pan fried until crispy on the outside and soft and creamy on the inside.

Potato Parsley Cakes

5 from 4 votes
Servings: Serves about 4
Author: Victoria Brittain
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 2 3/4 cups mashed potatoes, plain mashed potatoes (homemade or instant) with no butter or cream work the best
  • 2 to 3 tablespoons chopped parsley
  • 2 to 3 tablespoons butter, plus more for serving
  • Kosher salt and freshly cracked black pepper, to taste

Preparation

  1. In a large bowl mix mashed potatoes with parsley. Season with salt and pepper.
  2. Form small mashed potato balls, flattening them into a thick hockey-puck like shape about 1 to 1 1/2 -inches in thickness.
  3. Place onto a parchment-lined tray and refrigerate for 30 minutes.
  4. Once chilled, melt butter in a medium non-stick skillet. Fry the potato patties in batches, cooking each side until golden and crispy, about 3 to 5 minutes, depending on your stovetop.
  5. Serve warm with pats of butter and more parsley, enjoy!