Potato Cakes

potato cakes

Potato Cakes

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Potato Cakes are a delicious and healthier alternative to deep-fried potato chips. Garnished with parsley may be served with a crisp green salad.
Servings: 4
Calories: 307
Prep Time 20 minutes
Cook Time 15 minutes
Chilling time 20 minutes


  • 1 1/2 lb potatoes cooked
  • knob of butter or margarine
  • 1 tablespoon milk
  • salt and pepper
  • 1 onion grated
  • 2 oz Cheddar cheese grated
  • 2 tablespoons chopped parsley
  • 1 teaspoon mustard powder
  • flour to coat
  • 1 egg lightly beaten
  • 4 oz fresh wholemeal breadcrumbs
  • oil for frying
  • parsley sprig to garnish


  • Mash the potatoes with the butter or margarine, milk and seasoning until smooth. Allow to cool.
  • Mix in the onion, Cheddar, parsley and mustard. Divide the mixture into eight portions, shape into cakes and coat in flour.
  • Dip the cakes in the beaten egg and coat in the breadcrumbs, pressing them on well. Refrigerate for about 30 minutes. Shallow fry the cakes in oil, a few at a time, for a bout 2-3 minutes on each side.
  • Drain on absorbent kitchen paper and keep hot while cooking the remaining cakes. Garnish with parsley and serve immediately with a crisp green salad.


Cook's Tip
For a quick alternative substitute instant mashed potato. Add 2 tablespoons grated Parmesan cheese for a good cheesy flavour.
Calories: 307 kcal
Carbohydrates: 56 g
Protein: 12 g
Fat: 7g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 56 mg
Sodium: 269 mg
Potassium: 805 mg
Fiber: 7 g
Sugar: 4 g
Vitamin A: 380 IU
Vitamin C: 44 mg
Calcium: 143 mg
Iron: 4 mg
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