Prep the potato cake mixture: In a large bowl, combine cold mashed potatoes, 2 eggs, 1/2 cup flour or breadcrumbs, chopped green onion, and any optional add-ins like corn or cheese. Season with 1/2 teaspoon salt, several grinds of pepper, and a pinch of garlic or onion powder if using.

Adjust texture: The mixture should be soft but able to hold its shape. If it’s too loose, sprinkle in more flour or crumbs a tablespoon at a time. If it’s too dry, mix in a splash of milk or a spoonful of yogurt.

Shape the patties: Scoop about 1/4 cup per cake. With damp hands, shape into 1/2-inch-thick patties. Place them on a parchment-lined tray and chill for 10 minutes while you prep the salad and sauce. Chilling helps them stay intact.

Make the cucumber salad: Slice the cucumber into thin rounds or half-moons. Toss with thinly sliced red onion, 1–2 tablespoons olive oil, 1 tablespoon lemon juice (or vinegar), a pinch of lemon zest, salt, and pepper. Add chopped dill or parsley. Set aside to marinate.

Stir together the herby yogurt: In a small bowl, combine Greek yogurt, 1 tablespoon olive oil, 1 teaspoon lemon zest, 1–2 teaspoons lemon juice, chopped herbs, salt, and pepper. Thin with a splash of water if you prefer a looser sauce.

Pan-fry the potato cakes: Heat a large skillet over medium heat. Add a thin layer of neutral oil and, if you like, a small knob of butter for flavor. When hot, add patties without crowding. Cook 3–4 minutes per side, until golden-brown and crisp. Adjust heat to prevent burning.

Drain and season: Transfer cooked cakes to a paper towel–lined plate. Sprinkle with a little salt while hot for extra flavor.

Serve: Pile the potato cakes on a platter, spoon over or serve alongside the herby yogurt, and add the cucumber salad on the side. Finish with extra herbs and a squeeze of lemon.