Ham and Cheese Mashed Potato Cakes Recipe
Mashed potato cakes is by far the best way to use up leftover mashed potatoes and ham. This recipe also includes cheddar cheese and chives and it’s easily made within 30 minutes.
Servings: 6 (makes about 12)
Calories: 306kcal
Ingredients
- 2 tbsp avocado or olive oil for cooking
- 3 cups mashed potatoes
- 3/4 cup finely diced ham
- 3/4 cup shredded cheddar cheese
- 1/4 cup minced chives
- 2 eggs
- 1/2 cup all purpose flour* (can substitute gluten free all purpose flour)
- salt
- fresh cracked black pepper
Instructions
- Combine all ingredients in a large mixing bowl and mix everything together very well, until evenly incorporated.
- Preheat a large, non-stick pan over medium heat and add a couple tablespoons of canola oil.
- Use an ice cream scoop to scoop out the exact amount of mashed potato mixture so the potato cakes will all be the same size. Grease your hands with a little oil so you can easily shape the potato cakes.
- Scoop out some mashed potato mixture and form mashed potato patties with your hands.
- Add mashed potato patties to the pan and cook for about 5-7 minutes on each side, until golden brown.
Video
Notes
- Gluten Free Notes: This recipe is very easy to make gluten free with just one substitution. Simply swap the all purpose flour with gluten free all purpose flour. Remaining ingredients should already be gluten free but you will want to double check the packaging just to make sure.
- Lactose Free Notes: When making mashed potatoes, use lactose free milk and plant-based butter. When it comes to cheese, make sure to use aged cheddar. Aged, harder cheeses are naturally lactose free and you can always check the packaging to make sure.
Nutrition
Calories: 306kcal | Carbohydrates: 32g | Protein: 12g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 80mg | Sodium: 347mg | Potassium: 424mg | Fiber: 2g | Sugar: 1g | Vitamin A: 295IU | Vitamin C: 25.2mg | Calcium: 118mg | Iron: 1.4mg