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Golden AIP potato cakes drizzled with honey-garlic sauce and sprinkled with dried parsley, served with roasted chicken, with a dog peeking over the table in the background.
Sherryl Jenkins's avatarSherryl Jenkins

CRISPY GOLDEN POTATO CAKES (AIP-FRIENDLY)

These Crispy Golden Potato Cakes turn simple leftover mashed potatoes into a fast, delicious side dish with crisp edges, soft centers, and a savory-sweet honey garlic drizzle. Made with cassava and tapioca flour for the perfect texture, they come together in minutes and pair beautifully with chicken, turkey, or breakfast plates. Boo (our resident taste-tester) rated them highly, so you know they’re good.
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Prep Time 5 minutes
8 minutes
Total Time 13 minutes
Servings: 2 servings
Course: Side Dish
Cuisine: American (Comfort Food, AIP-Friendly, Dairy-Free, Gluten-Free)
Ingredients Equipment Method Notes

Ingredients
  

Potato Cakes
  • 2 servings leftover AIP mashed potatoes (about 1 1/4 cups. Pre-seasoned mashed potatoes recommended. If using plain mashed potatoes, see recipe note.)
  • 1 large egg
  • 2 tbsp cassava flour
  • 1 tbsp tapioca flour
  • Pinch of pink salt
  • Optional: 1–2 tsp nutritional yeast for flavor + browning
  • Oil for frying (ghee, coconut, or avocado oil)
Honey Garlic Drizzle
  • 2 tbsp honey
  • 4 tbsp full-fat coconut milk (use the cream on the top of the can-save the water for thinning if needed.)
  • 1 small garlic clove, grated
  • Pinch of pink salt

Equipment

  • Mixing bowl
  • Spatula
  • skillet
  • Measuring spoons
  • small bowl for sauce

Method
 

  1. Warm the mashed potatoes slightly. Microwave 20–30 seconds until softened but not hot.
  2. Mix in the binder. Add the egg, cassava flour, and tapioca flour. Stir well.
  3. Rest the mixture for 5 minutes. Cassava needs this time to absorb moisture so the patties hold together.
  4. Form patties. Shape into ½–¾ inch thick cakes.
  5. Pan-fry until golden. Heat oil in a skillet over medium. Cook each side 3–4 minutes, or until crisp and golden.
  6. Make the drizzle. Mix honey, coconut cream, garlic, and salt.
  7. Finish the potato cakes. Drizzle the warm honey-garlic sauce over the potato cakes, letting it melt into the golden tops. Sprinkle dried parsley over the top for color and a fresh herbal note.
  8. Serve immediately. Enjoy hot, crisp, and saucy.

Notes

Note on Mashed Potatoes

These potato cakes work best with pre-seasoned mashed potatoes (mine already had salt, garlic, onion powder, and herbs).
If your mashed potatoes are plain, taste the mixture before forming patties and add:
  • A pinch of salt
  • Garlic powder
  • Onion powder
  • Optional herbs (parsley or Herbs de Provence)
This ensures your potato cakes are flavorful and not bland.

Estimated Macros (Per Serving — Serves 2)

Calories: ~288
Carbohydrates: ~41g
Protein: ~3g
Fat: ~12g
Fiber: ~2g
Sugar: ~15g

Macro Notes 

These values are estimates only and will vary based on the seasoning and fat content of your mashed potatoes, exact pan-frying oil absorbed, and the thickness of the coconut cream used for the drizzle.