Jump to Recipe

This post may contain affiliate links for which I earn a small commission at no extra cost to you. For more info please check out my Disclosure Policy. Appreciate your support!

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! Fancy something heartier? Try my Vegan Fishcakes.

mashed potato cakes with lime and chilli peppers.
James Wythe

Potato Cakes at a Glance

James's tipAfter draining, leave the potatoes in the colander for 2 to 3 minutes to steam dry. A drier mash makes cakes that hold together.

10 minsPrep
50 minsCook
1 hrTotal
6Serves
VeganGluten freeDairy freeEgg free

Key ingredients

  • White potatoes
  • Cooked quinoa
  • Red onion
  • Garlic
  • Lime
  • Fresh coriander

Why you'll love it

  • No flour, no eggs
  • Baked, not fried
  • Great with leftover mash

Quick summary

These healthy potato cakes mix mashed potato with quinoa, red onion, garlic, lime and coriander, then bake until golden. They take 10 minutes of prep and about an hour in total, make 6 large cakes and are vegan, gluten free and dairy free.

Summarise this recipe with AI:ChatGPTClaudePerplexityGoogle AIGrok

Table of Contents

Save this recipe!

I'll email you a shopping list plus helpful tips to make the best version of this recipe

SAVE RECIPE

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

Ingredients to make Potato Cakes.
  1. White Potatoes – are the core of this dish. If you have some spare, try my Potato Curry or Potato Waffles.
  2. Olive Oil – helps to fry up the ingredients.
  3. Garlic Cloves – add a delicious umami flavour.
  4. Red Onion – brings a great oniony flavour.
  5. Paprika – gives a nice sweet, yet peppery taste.
  6. Red Pepper Flakes – give a bit of a kick.
  7. Lime Juice – is used for the juice.
  8. Fresh Coriander – adds a fresh, citrusy note.
  9. Cooked Quinoa – packs some protein into these potato cakes. Use 100g cooked weight (about 35g dry). If you are coeliac, buy quinoa labelled gluten free, as some brands carry a “may contain” warning. Use my How to Cook Quinoa guide if you need help cooking quinoa.

See recipe card for full information on ingredients and quantities.

Substitutions

  • White Potatoes – You could make these potato patties with other potatoes as well, such as Maris Piper or sweet 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 my Vegan Sour Cream and spring onions for a more loaded potato cake. They are also delicious with Homemade Cranberry Sauce for dipping!
  • Kid friendly – Mix in 100g of defrosted sweetcorn, or some dairy free cheese, to make these a little more kid-friendly.
  • Sweet potato – Swap half the white potatoes for sweet potato, and add a pinch of cumin (a reader tip from Siobhan).
  • Smaller cakes – Make 12 smaller cakes about 5cm across and bake for about 25 to 30 minutes, turning halfway. Check one after 25 minutes. These times are approximate, as ovens vary.

How to make Potato Cakes

potatoes chopped into cubes on a wooden chopping board.

Step 1: Firstly, pre-heat the oven to 200°C (180°C fan). Roughly chop the potatoes into 2cm cubes, no peeling needed.

raw potatoes in a large pot of boiling water.

Step 2: Place the raw potatoes in a large pot of boiling water with a pinch of salt for 10 to 12 minutes, or until soft.

red onion, garlic, coriander and lime on the chopping board.

Step 3: Meanwhile, finely dice the red onion, crush the garlic, roughly chop the coriander, and slice the lime in half.

frying olive oil, crushed garlic, diced onion, spices, fresh coriander, lime juice, and a pinch of salt in a pan.

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.

mashed potatoes in a pot.

Step 5: Drain the potatoes and leave them in the colander for 2 to 3 minutes to steam dry. Return them to the pot and mash until fairly smooth.

adding onion mixture, cooked quinoa and a pinch of salt and black pepper to the potato mixture.

Step 6: Now add the onion mixture, cooked quinoa and a pinch of salt and black pepper to the mashed potato mixture and mix thoroughly.

potato cakes on a baking tray.

Step 7: Shape into cakes (roughly 6 large ones), place in a single layer on a baking tray lined with baking paper and chill for 20 minutes to firm up. Drizzle or spray with 1 tbsp extra olive oil and bake for 40 minutes, turning them at the halfway mark. They will be a nice golden brown when finished.

Hint: You do not need to peel the potatoes. Using leftover mash? Use about 600g cold mash, heat the oven and skip the chopping, boiling and mashing in steps 1, 2 and 5. Cold, dry mash holds together best.

Leftovers

Store leftover potato cakes in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months, with baking paper between the cakes, and defrost overnight in the fridge. Reheat in a frying pan, an air fryer or the oven at 180°C (160°C fan) for 10 to 15 minutes until piping hot.

Recipe FAQs

Can you make potato cakes without flour?

Yes. These use no flour and no egg. The starch in the potatoes and the quinoa hold them together.

Can you make potato cakes from leftover mashed potato?

Yes. Use about 600g cold mash, heat the oven and skip the chopping, boiling and mashing in steps 1, 2 and 5.

Why do my potato cakes fall apart?

Usually the mash is too wet. Steam dry the potatoes after draining, use cold mash, and chill the cakes for 20 minutes before baking.

Are these potato cakes vegan and gluten free?

Yes, they are vegan, gluten free and dairy free. Buy quinoa labelled gluten free if you are coeliac.

Is the quinoa cooked or uncooked?

Cooked: 100g cooked weight, about 35g dry.

Can I fry them instead of baking?

Yes. Fry them in a little oil over a medium heat for about 4 minutes a side, or air fry at 200°C for about 15 minutes, turning halfway. These times are approximate, so check one first. For a crispier fried potato side, try my Potato Rosti.

What to serve with potato cakes

homemade mashed potato cakes.

YOU MIGHT ALSO LIKE…

mashed potato cakes with lime and chilli peppers.
Pin Print
Save
5 from 10 votes

Potato Cakes

By: James Wythe
Healthy baked potato cakes with quinoa, lime and fresh coriander. Vegan, gluten free and dairy free, and a great way to use up leftover mash.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6

Equipment

Ingredients 

  • 850 g white potatoes, unpeeled, cut into 2cm cubes
  • 2 tbsp olive oil, plus 1 tbsp for the tray
  • 2 garlic cloves, crushed
  • 1 small red onion, finely diced
  • 1 tsp paprika
  • 2 pinches red pepper flakes
  • 1 juice lime
  • 1 handful fresh coriander, chopped
  • 100 g cooked quinoa, about 35g dry
  • Pinch salt and pepper
Metric – US Customary

Instructions 

  • Pre-heat the oven to 200C (180C fan). Roughly chop the potatoes (no peeling needed) into 2cm cubes.
  • Place in boiling water with a pinch of salt for 10 to 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 leave them in the colander for 2 to 3 minutes to steam dry. Return them to the pot and mash until fairly smooth.
  • Now add the onion mixture, cooked quinoa and a pinch of salt and pepper and mix thoroughly.
  • Finally, shape into cakes (roughly 6 large ones), place on a baking tray lined with baking paper and chill for 20 minutes to firm up. Drizzle or spray with 1 tbsp extra olive oil and bake for 40 minutes, turning them at the halfway mark.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container in the fridge for up to 3 days. Reheat in a frying pan, an air fryer or the oven at 180C (160C fan) for 10 to 15 minutes until piping hot.
To Freeze: Freeze in an airtight container for up to 3 months, with baking paper between the cakes. Defrost overnight in the fridge before reheating.
Tip 1: Prefer them fried? Cook in a large frying pan with a little oil over a medium heat for about 4 minutes each side until golden, then drain on kitchen paper. In an air fryer, cook at 200C for about 15 minutes, turning halfway. These times are approximate, so check one first.
Tip 2: To save some cooking time, make extra mashed potato for dinner. Use about 600g of the cold leftovers to make these potato cakes the next day, and skip the chopping, boiling and mashing.
Tip 3: Once you’ve got this recipe down, get creative! You can add things like sweetcorn, mushrooms, dairy free cheese, etc.

Nutrition

Calories: 187kcal | Carbohydrates: 28g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Fiber: 4g | Sugar: 2g
Did you make this recipe? Tag me Today!Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames!

Categorized as:
, , , , , ,

About James Wythe

Hey, I'm James! A fully qualified health coach, cookbook author, full time food blogger and new dad with over 1 million followers. I started this journey after a sudden illness left me bed bound for 2 years and housebound for 4 years! I’m here to help you make healthy and delicious food for you and your family in less time!

Read More About Me

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




12 Comments

  1. 5 stars
    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.

    Reply

  2. 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.

    Reply

  4. 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.

    Reply

  5. 5 stars
    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

    Reply