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Leftover mashed potato cakes served on a square dish garnished with salad.

Leftover Mashed Potato Cakes

Leftover mashed potato cakes is a great recipe when you're wondering how to use up those leftover mashed potatoes! Create delicious and healthy oven baked mashed potato cakes for dinner with minimal ingredients!
Course Dinner
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 potato cakes
Calories 280kcal
Author Neil


  • 1 tbsp olive oil
  • 1 medium onion diced
  • 1 clove garlic crushed
  • 400 g cold mashed potatoes
  • 125 g cheddar cheese grated
  • 4 spring onions chopped
  • 150 g sweetcorn
  • 1 tsp dried oregano
  • 1 tbsp chopped parsley
  • Freshly grated salt and pepper to season


  • Pre-heat oven to 180C Fan and lightly oil a baking tray.
  • Gently heat the olive oil in a frying pan and sauté the onion and garlic together for about 4 - 5 minutes until softened. Be careful not to burn the garlic.
  • In a large bowl combine the cooked onion and garlic with the cold mashed potatoes, cheese, spring onions, sweetcorn, oregano and parsley. Season with the salt and pepper.
  • Using your hands roll the potato mixture into 6 to 8 balls. Place each ball onto the baking tray and flatten them out until they're about 1.5cm / 1 inch thick each.*
  • Place into fridge for about half an hour then bake in the centre of an oven for about 20 minutes until lightly golden brown. Serve warm.**


*If your potato mixture is too wet, add a little plain flour to soak up the moisture so that they're easier to roll out into balls.
**I served these leftover mashed potato cakes with an iceberg lettuce salad and some garlic mayonnaise.


Calories: 280kcal | Carbohydrates: 46g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 153mg | Potassium: 651mg | Fiber: 4g | Sugar: 3g | Vitamin A: 290IU | Vitamin C: 44.6mg | Calcium: 136mg | Iron: 1mg