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This Potato Cakes recipe is about to become a staple side dish in your home! Filled with simple ingredients that you’ll likely already have in your home and such an easy recipe to make!
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
These homemade potato cakes are baked, making them healthier than fried potato cakes. They’re also easier to make because you just form the little cakes and then throw them in the oven to bake.
While this recipe calls to make these potato patties from scratch, this is also the best way to use those leftover mashed potatoes! Simply skip the instructions that revolve around cooking the potatoes. Leftover mashed potato cakes are a great way to introduce a new side dish to your family!
Ingredients to make Potato Cakes
- White Potatoes – are the core of this dish. If you have some spare to making my Potato Curry or Easy Potato Waffles.
- Olive Oil – helps to fry up the ingredients.
- Garlic Cloves – add a delicious umami flavour.
- Red Onion – brings a great oniony flavour.
- Paprika – give a nice sweet, yet peppery taste.
- Red Pepper Flakes – give a bit of a kick.
- Lime Juice – is used for the juice.
- Chopped Coriander – also know as cilantro, this adds an additional citrusy note.
- Precooked Quinoa – packs some protein into these potato cakes. Use my quinoa recipe if you need help cooking quinoa.
See recipe card for full information on ingredients and quantities.
Substitutions
- White Potatoes – You could make these mashed potato patties with other potatoes as well, such as sweet potatoes or russet potatoes.
- Olive Oil – You could use another neutral oil such as vegetable oil or avocado oil.
- Seasonings – Feel free to play around with these! Onion powder or Italian seasoning might be some good ones to try.
Variations
- Spicy – Increase the red pepper flakes or add some curry powder or cumin to spice up these cakes.
- Deluxe – Serve with sour cream and green onions for a more loaded potato cake. They would also be delicious with a nice cranberry sauce for dipping!
- Kid friendly – Mix in some cheddar cheese, parmesan cheese or another favourite cheese to make these a little more kid-friendly.
How to make Potato Cakes
Step 1: Firstly, pre-heat the oven to 200°C (390°F). Roughly chop the potatoes into cubes.
Step 2: Place raw potatoes in a large pot of boiling water with a pinch of salt for 10-12 minutes, or until soft.
Step 3: Meanwhile, finely dice the red onion, crush the garlic, roughly chop the coriander, and slice the lime in half.
Step 4: Heat a pan with the olive oil, crushed garlic, diced onion, spices, fresh coriander, lime juice, and a pinch of salt and fry on a medium heat for 5 minutes until the onion softens, stirring regularly.
Step 5: Drain the potatoes and run under a cold tap for a minute or so until they have cooled down. Place them back into the pot you boiled them in and mash them with a potato masher until they reach the right consistency.
Step 6: Now add the onion mixture, precooked quinoa, and a pinch of salt & black pepper to the mashed potato mixture and mix thoroughly.
Step 7: Shape into cakes (roughly 6 large ones) and place in a single layer onto a baking sheet or tray. Drizzle or spray with extra oil and place in the oven for 40 minutes, making sure to turn them at the halfway mark. They will be a nice golden brown when finished.
Hint: You do not need to peel the potatoes for these mashed potato cakes.
Leftovers
Store leftover potato cakes in an airtight container in the fridge for 3-4 days. You can also freeze these potato patties for up for 6 months. Reheat in the microwave, a pan, or an air fryer for ultimate crispiness.
Recipe FAQs
While many recipes call for all purpose flour, my recipe doesn’t use any amount of flour! This also avoids the problem of adding too much flour!
If your leftover spuds are pretty basic, boil and mash them, add in some spices and bake for the perfect potato cake.
Yes! If you start from scratch, you’re essentially starting my making mashed potatoes anyway! Making leftover mashed potato cakes just saves you some time!
What to serve with potato cakes
- Rocket Salad
- Prawn Salad
- Tofu Salad
- Three Bean Salad
- Courgette Salad
- Air Fryer Broccoli
- Air Fryer Corn on the Cob
- Air Fryer Salmon
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Potato Cakes
Ingredients
- 850 g white potatoes, chopped into cubes
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 1 small red onion, finely diced
- 1 tsp paprika
- 2 pinches red pepper flakes
- 1 juice lime
- 1 handful chopped coriander
- 100 g precooked quinoa
- Pinch salt & pepper
Instructions
- Pre-heat the oven to 200C (390F). Roughly chop the potatoes (no peeling needed) into 2cm cubes.
- Place in boiling water with a pinch of salt for 10-12 minutes (or until soft).
- Meanwhile finely dice the red onion, crush the garlic, roughly chop the coriander and slice the lime in half.
- Heat a non-stick pan with the olive oil, crushed garlic, diced onion, spices, fresh coriander, lime juice and a pinch of salt and pepper and fry on a medium heat for 5 minutes until the onion softens (make sure to stir).
- Drain the potatoes and run under a cold tap for a minute or so until they have cooled down before placing back in the pot you boiled them in and mash.
- Now add the onion mixture, precooked quinoa and and pinch of salt & pepper and mix thoroughly.
- Finally, shape into cakes (roughly 6 large ones) and place onto a baking tray. Drizzle or spray with extra olive oil and place in the oven for 40 minutes making sure to turn them at the half way mark.
I made these for the first time just over a fortnight ago and I have to say they are delicious. Full of flavour and go with absolutely anything. I will definitely be making them again.
Yay 🙂 thank you Alicia!
I did make these and they are unusual flavour. Next time I’m going to put less lime juice and make them smaller. With the quinoa it gives them a fishcake texture which is not unpleasant. The onion is a definite must but you could vary the herbs. I warmed them up by frying them which gave them a nice crisp texture. We have a glut of potatoes at the moment so I can make these and freeze them. Another great recipe James.
Thanks Alison 🙂
Absolutely gorgeous! I added extra chiilies as I like it spicy.
Thanks so much Bridget 🙂
Hi James, these look lovely…..I’ve struggled to find quinoa that isn’t a “may contain” how do you deal with that? Thanks for another fantastic recipe.
Hi James
Love your blog and really yummy recipe !!!
I made a few changes: (just if anyone is curious)
– added sweet potato
– added: cumin (pinch) coriander ground (1tsp)
– used tri coloured quinoa: so I needed 200g as it wasn’t as bulky
Can these be frozen once cooked?
I haven’t tried it but I reckon so yeah 🙂
Is that 100g uncooked quinoa or 100g cooked quinoa please?
Cooked 🙂