Cheesy Potato Cakes
I love how quick, easy and delicious these Cheesy Potato Cakes are and most importantly versatile. You can use leftover mash potatoes or boil fresh ones, use sweet potato instead of potatoes and even swap up some ingredients (which I have suggested below).
Now these are delicious for the whole family, from a toddler or teenager to a parent and grandparent. Add them to a lunchbox, bulk up a burger or just snack on them with some dipping sauce. Regardless which way, you’ll have fingers grabbing those cakes until the last one has been eaten. Personally, I love to eat my potato cake topped a little American mustard, sliced pickles, some tomato and all wrapped in a big lettuce leaf. YUM!
And now onto the recipe and some suggestions:
Create potato cake variations. These are some examples:
· Give it a Mediterranean twist by adding ½ cup feta instead of parmesan and ¼ cup finely chopped baby spinach.
· Give it an Asian twist by adding 1 teaspoon curry powder and 1 small red onion, finely diced.
· Add ½ cup diced ham or bacon to the mixture.
· Add more vegetables like ½ cup grated carrot or ½ cup finely chopped baby spinach.
· Turn them into sweet potato cakes by substituting half the potato with sweet potato.
· Turn them into a country style potato cakes by adding ¼ cup corn and ¼ cup grated carrot.
· Serve them up for breakfast alongside some eggs, bacon and baked beans.
· Serve them to kids with a simple tomato sauce to dip and some veggie sticks.
· Serve them as finger food by making them bite size and top them with a dollop of sour cream dip and smoked salmon.
· Bulk up a bread burger, a mushroom burger or lettuce burger
· Serve it beside a watercress salad dressed in extra virgin olive oil and balsamic vinegar glaze.
· Serve it beside a roast meal instead of baked potatoes or with a BBQ.
And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. I am available here via email or you can catch me daily on Instagram and Facebook. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you.
4 large Desiree potatoes, peeled, boiled and mashed with a fork or potato masher
(makes approximately 3 cups mashed potato)
3 tbs plain flour (I used PomPom Paddock Flour for added cauliflower nutrition)
2 eggs, lightly whisked
2 green onions, finely sliced
2 tbs parmesan cheese
1 cup tasty / cheddar cheese, grated
½ cup parsley and dill, finely chopped (add extra for more flavour)
Plenty of sea salt and freshly ground pepper
Juice of ½ lemon
1-2 garlic clove, minced
¼ cup extra virgin olive oil
Sour Cream Dip:
130g (about ½ cup) sour cream
Juice of ½ lemon
2 tbs chives, finely chopped
1. In a large bowl combine all the potato cake ingredients. Allow to rest in fridge for 15 minutes.
2. In the meantime, make the sour cream dip by combining all ingredients. Set aside in fridge until ready to serve.
3. Divide potato mixture into 12 portions and using your hands, roll each into a ball and slightly flatten into a rissole.
4. Heat oil in frying pan (enough oil to coat well bottom of frying pan) and over medium heat cook each side for 2 minutes.
5. Serve warm or at room temperature with watercress salad, smoked salmon and sour cream dip.