Mashed potatoes have a way of disappearing quickly in my home. They probably do in yours, too. On the rare occasion I do have some leftover mashed goodness hanging around, one of the best ways to repurpose them is to mold them into crispy fried potato cakes. The lightness of ricotta turns these cakes into veritable potato cloud puffs, threaded with lemon zest and fresh basil, with a crunchy panko bread crumb exterior. The Japanese crumbs, available in most groceries these days, give an extra enticing crispy edge to the cakes if you can’t find them, substitute unseasoned traditional bread crumbs.
Ingredients
- 3 cups (650 g) leftover or freshly prepared mashed potatoes
- ½ cup (55 g) sifted all-purpose flour
- 1 egg yolk, beaten
- ¼ to ½ cup (30 to 60 g) full-fat ricotta cheese (depends on wetness of the mashed potatoes)
- 2 tablespoons fresh basil, cut into chiffonade
- 1 lemon zest
- 3 cups (360 g) panko bread crumbs
- ½ cup (120 ml) vegetable oil
- 1 tablespoon unsalted butter
- Kosher or sea salt and freshly ground pepper, to taste
How to Make It
- Stir together mashed potatoes, flour, egg yolk, ricotta, basil, and lemon zest in a large bowl, combining thoroughly using a wooden spoon. Arrange the panko in a shallow pan or bowl. Using either your own clean hands or a ½-cup (120-ml) ice cream scoop, drop the mashed mixture into the panko crumbs and roll until the potatoes are covered well. Ensure that the crumbs are fully embedded to form a double-layer crust. Using your palms, press the cakes down into even round disks and arrange on a baking sheet. Repeat until all of the cakes have been formed (about 8 cakes). Chill in refrigerator, covered, for at least 30 minutes (and up to 24 hours) before frying.
- Heat the oil and butter in a large nonstick skillet over medium-high heat until just sizzling. Add 4 of the prepped cakes to the pan in a single layer with ample space (a good ½ inch / 13 mm) between each cake. Lightly season the top of each with salt and pepper. Reduce heat to medium and cook the cakes until golden, about 4 minutes. Flip each cake, being careful not to splatter the oil or tear the cakes. Repeat cooking on the second side until golden, only 3 minutes this side. Remove with a slotted spatula and drain on a paper towel–lined tray. Season lightly. Repeat frying process with the second batch. Serve immediately, or reserve in a warm (200° F / 95° C) oven up to 30 minutes before serving. Garnish with fresh basil leaves and a lemon slice.
