Panko Crusted Potato Cakes

2 cups chilled leftover mashed potatoes

2 eggs, divided and beaten

2 TBS chopped onions

1 tsp salt

1/2 tsp pepper

1/2 cup flour

1 cup Panko bread crumbs

3 TBS vegetable oil


In a bowl add mashed potatoes, 1 beaten egg, onions, salt and pepper. Mix and divide into 8 equal portions.

Form into cakes.


Dredge potato cakes through flour, then egg and coat with Panko. Refrigerate to set, about 30 minutes.


Heat vegetable oil in large skillet  and when it is very hot add 1/2 of the potato cakes. Cook until browned on both sides. Remove to a paper towel to absorb oil. Repeat with the other 4 potato cakes.