Mashed Potato Cakes

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2 cups leftover mashed potatoes, well chilled (I recommend these )
1 large egg, whisked
1/3 cup all-purpose flour, or a little more as needed
1/2 tsp baking powder
1/4 tsp (heaping) garlic powder
1/4 tsp (heaping) onion powder
Salt and black pepper, to taste
1/2 cup Panko bread crumbs
1/2 cup finely shredded parmesan cheese
3 Tbsp olive oil, divided
1/4 cup natural sour cream, thinned with a little milk for a drizzle-able consistency (optional)
1 1/2 Tbsp minced fresh chives (optional)

Add mashed potatoes to a medium mixing bowl. Drizzle over whisked egg, then evenly sprinkle over flour, baking powder, garlic powder, onion powder, plus salt and pepper to taste.
Using a fork gently toss and stir mixture until it comes together (careful not to overwork it so potatoes don’t become gluey). If needed you can add a few more tablespoons of flour for mixture to hold together better.
Scoop out potatoes using a 3 Tbsp cookie scoop, and drop onto parchment paper or a greased cookie sheet.
In a shallow bowl toss together Panko bread crumbs and parmesan cheese.
Heat 1 1/2 Tbsp olive oil 12-inch non-stick skillet slightly over medium heat.
Spray hands with non-stick cooking spray and working with one portion of mashed potatoes, shape it into an even disk about 2 1/2 to 3-inches and transfer to panko parmesan mixture lightly pressing in to coat each side.
Cook 6 potato cakes at a time about 1 1/2 to 2 minutes per side until golden brown on bottom. Flip to opposite side and cook until golden brown on opposite side. Transfer to a plate. Repeat cooking process with the additional 1 1/2 Tbsp oil and remaining 6 potato cakes.
Serve warm drizzled with sour cream and sprinkled chives.

Mashed Potato Cakes#