Blue Cheese Potato Cakes Recipe

Elevate your leftover mashed potatoes into irresistible crispy cakes! This recipe, inspired by Bobby Flay, features creamy blue cheese and light, crunchy panko bread crumbs for a flavor explosion. Perfect as an appetizer, side dish, or even a light lunch, these golden-brown cakes are easy to make and guaranteed to impress. Get ready for a taste sensation!

Prep Time 20 mins
Cook Time 25 mins
Calories 159.7 kcal
Protein 7g
Rating 5.0 (1 Reviews)
Blue Cheese Potato Cakes 25

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Blue Cheese Potato Cakes

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How to Make Blue Cheese Potato Cakes

  1. In a medium bowl, combine 2 cups mashed potatoes, 1 cup panko bread crumbs, and 1/2 cup crumbled blue cheese.
  2. Season generously with salt and freshly ground black pepper to taste.
  3. Gently shape the mixture into eight 2-inch cakes.
  4. Chill the cakes on a plate in the refrigerator for at least 30 minutes to firm up.
  5. Lightly dredge each cake in an additional 1/4 cup panko bread crumbs, ensuring they are evenly coated.
  6. Heat 1/4 cup vegetable oil (or enough to coat the bottom of the pan) in a large skillet over medium-high heat.
  7. Reduce heat to medium and carefully place the cakes in the hot oil. Cook for 3-4 minutes per side, or until golden brown and heated through.
  8. Remove from skillet, place on a wire rack to drain excess oil, and serve immediately. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

13 g

Sugar

5g

Fat

13g

Carbs

4g