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Cheesy Potato Cakes

These Cheesy Potato Cakes are cheese, herbs, and mashed potato patties that are golden crispy on the outside and fluffy on the inside. They are the perfect appetiser at a party and the perfect dinner idea for the family. Either way, they are delicious.

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 of which way, you’ll have fingers grabbing those potato cakes until the last one has been eaten. Personally, I love to eat mine topped with a little American mustard, sliced pickles, and tomatoes and wrapped in a big lettuce leaf. YUM!

Helpful Tips

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.

Happy Creating,

Margaret x

Cheesy Potato Cakes

Makes 12-14

Potato Cakes:

4 large Desiree potatoes, peeled, boiled and mashed with a fork or potato masher

(makes approximately 3 cups mashed potato)

3 tbs gluten free plain flour (I used PomPom Paddock Flour for added cauliflower nutrition)

2 eggs, lightly whisked

2 green onions, finely sliced

2 tbs parmesan cheese (dairy-free equivalent)

1 cup tasty / cheddar cheese, grated (dairy-free equivalent)

½ cup parsley and dill, finely chopped (add extra for more flavour)

Plenty of sea salt and freshly ground pepper

Juice of ½ lemon

2 garlic cloves, minced

For Frying:

¼ cup extra virgin olive oil (may need extra)

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.



Pre-cooked patties

Served with dip and salmon



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Meet Margaret