Instructions

1. 1

   In a large bowl, combine cold mashed potatoes, egg, 1/4 cup all-purpose flour, grated Parmesan cheese, salt, and pepper.

2. 2

   If using, stir in chopped chives or green onions. Mix gently until just combined, being careful not to overmix.

3. 3

   Lightly dust hands with flour. Take about 2 tablespoons of potato mixture and flatten into a disc in palm.

4. 4

   Place about 1 tablespoon shredded cheese in center of potato disc.

5. 5

   Take another 2 tablespoons of potato mixture, flatten into disc, and place on top of cheese.

6. 6

   Gently seal edges, forming a neat patty. Repeat with remaining mixture and cheese.

7. 7

   If using Panko, lightly press each formed potato cake into breadcrumbs, coating both sides for extra crispiness.

8. 8

   Heat 2-3 tablespoons vegetable oil or butter in large non-stick skillet over medium heat.

9. 9

   Carefully place potato cakes into hot skillet, ensuring not to overcrowd pan.

10. 10

    Cook for 4-5 minutes per side until golden brown and crispy, with melted cheese inside.

11. 11

    Transfer to plate lined with paper towels to drain excess oil. Serve immediately while hot.