Instructions

1. 1

   In a large bowl, combine cold mashed potatoes, egg, 1/4 cup all-purpose flour, grated Parmesan cheese, salt, and pepper.

2. 2

   If using, stir in chopped chives or green onions. Mix gently until just combined, being careful not to overmix.

3. 3

   Lightly dust hands with flour. Take about 2 tablespoons of potato mixture and flatten into a disc in palm.

4. 4

   Place about 1 tablespoon shredded cheese in center of potato disc.

5. 5

   Take another 2 tablespoons of potato mixture, flatten into disc, and place on top of cheese.

6. 6

   Gently seal edges, forming a neat patty. Repeat with remaining mixture and cheese.

7. 7

   If using Panko, lightly press each formed potato cake into breadcrumbs, coating both sides for extra crispiness.

8. 8

   Heat 2-3 tablespoons vegetable oil or butter in large non-stick skillet over medium heat.

9. 9

   Carefully place potato cakes into hot skillet, ensuring not to overcrowd pan.

10. 10

    Cook for 4-5 minutes per side until golden brown and crispy, with melted cheese inside.

11. 11

    Transfer to plate lined with paper towels to drain excess oil. Serve immediately while hot.

Used in this recipe: Nonstick Frying Pan · Silicone Flexible Turner · Two-Tablespoon Scoop (Amazon, affiliate links)