Description
Craving something warm, golden, and satisfying for dinner? These Crispy Cheesy Potato Cakes check all the boxes.
Ingredients
Scale
- 800g (1.75 lbs) floury potatoes (like Maris Piper or Yukon Gold)
- 1 large egg
- ½ tsp salt
- ¼ tsp ground black pepper
- 40g (⅓ cup) plain all-purpose flour
- 1 tsp garlic granules (or 1 minced garlic clove)
- 1 tsp onion granules (or 2 tbsp finely grated onion)
- 150g (1 ½ cups) mature cheddar cheese, grated
- 2 tbsp chopped fresh chives (or spring onions)
- 3 tbsp vegetable oil for frying
Instructions
- Boil the potatoes: Peel and chop them into chunks. Place in a large pot, cover with cold water, and add salt. Boil for 15–18 minutes until fork-tender.
- Mash and cool: Drain well and mash until smooth. Let them cool slightly—warm is okay, but avoid mixing while steaming hot.
- Mix it all together: In a large bowl, combine mashed potatoes, egg, salt, pepper, flour, garlic and onion granules, cheese, and chives. Stir until well mixed and firm.
- Shape the cakes: Form 8–10 patties with your hands. If the mixture sticks, flour your hands or chill the mix for 10–15 minutes.
- Fry to perfection: Heat the oil in a pan over medium heat. Fry 3–4 cakes at a time, 4–5 minutes per side, until crispy and golden. Don’t overcrowd the pan.
- Drain and serve: Place on a paper towel-lined plate to remove excess oil. Keep warm in a low oven while you fry the rest.
Notes
- Use floury potatoes like Maris Piper or Russet—they mash light and fry well.
- Let mashed potatoes cool slightly before mixing to avoid a runny texture.
- Chill the patties before frying for better structure.
- Avoid turning too early—wait for a good crust to form before flipping.
- Prep Time: 20
- Cook Time: 25
- Category: Dinner
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 290
- Sugar: 1.2g
- Fat: 14g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
Keywords: Crispy Cheesy Potato Cakes