potato cakes

No one can resist this creamy scalloped potato bake with a crunchy golden crust.

Scalloped potatoes

Lurpak Butter

onion, halved, thinly sliced

potatoes

milliliters carton pouring cream (see variation)

nutmeg

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Mashed potato cakes are a delicious, mouthwatering side dish that is easy to make and packed full of flavor.

Mashed Potato Cakes

cheddar cheese

sour cream

Tbsp. minced garlic

breadcrumbs

flour (for the breadcrumb mixture)

flour (for the potatoes)

parmesan

Vegetable oil

Grab a frying pan and add some vegetable...

Grab a frying pan and add some vegetable oil--enough to create about 1/2-inch of oil in the pan. Turn the heat on medium.

Add the mashed potatoes and 1/2 cup of...

Add the mashed potatoes and 1/2 cup of flour to a large bowl and mix well.

Next, add the shredded cheddar cheese, bacon bits,...

Next, add the shredded cheddar cheese, bacon bits, and sour cream to the bowl and mix well.

In another bowl, add 1/2 cup of flour,...

In another bowl, add 1/2 cup of flour, breadcrumbs, and grated parmesan to a bowl, and mix well.

Patty the mashed potatoes and dip into the...

Patty the mashed potatoes and dip into the  breadcrumbs until covered.

Fry for five minutes on each side or...

Fry for five minutes on each side or until brown.

Place on a paper towel to soak up...

Place on a paper towel to soak up some of the grease and serve.

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These pan-fried, golden potato patties with onion and sage make a delicious side dish for two

Potato rösti cakes with sage leaves

2-3 Maris Piper potatoes

egg,

plain flour

¼ tsp baking powder

sage

tbsp sunflower or vegetable oil, for frying

Squeeze any excess water out of the grated potatoes, then tip into a bowl and mix well with the egg, flour, baking powder, onion and chopped sage leaves. Season well. Heat 2 tbsp oil in a large non-stick frying pan over a medium heat, and spoon the mixture in to make 4 röstis, flattening them down with the back of a spoon into disc shapes. Cook for 5 mins each side until golden brown and crisp, then drain on kitchen paper. Can be made up to 8 hrs in advance and kept in the fridge (see tip).

When ready to serve, heat the remaining 1 tbsp oil in the frying pan over a medium heat. Add the whole sage leaves and cook for 20 secs until crisp but still green. Drain on kitchen paper and top each rösti with a fried sage leaf.

These vegan potato cakes are stuffed with mushrooms, veggies, and vegan cheese. This amazing comfort meal is perfect for lunch or dinner. The recipe is vegan (dairy-free), gluten-free, and easy to make.

Vegan Stuffed Potato Cakes

flour

cornstarch (or tapioca flour (1/3 cup))

salt, pepper, nutmeg ((to taste))

mushrooms

zucchini (diced)

onion (chopped)

bell pepper (diced)

garlic

Salt & pepper (to taste)

tsp Italian spice blend

onion powder

garlic powder

tsp cumin

tsp red pepper flakes

vegan cheese (to taste (optional))

Peel potatoes, cut into small pieces and cook in salted water for about 20 minutes.

Season with salt, pepper, and nutmeg and mash them with a potato masher. (Please do not use a food processor, otherwise, the mashed potatoes will be sticky).

Allow the mashed potatoes to cool (in the meantime you can prepare the filling), then add flour and cornstarch and mix well with a spoon or your hands.

Dough:

Chop the veggies into small pieces, fry the onion in a pan with a little oil for about 3-4 minutes, add the mushrooms, garlic, and also the diced peppers and the zucchini. Sauté everything for a couple of minutes, season with salt, pepper, and the spice mix.

Split the dough into 8 parts (about 1/2 cup or 120 g each). Form into balls, make a well in the middle, and add about one and a half tablespoons of the filling. You can also add some vegan cheese (I used vegan cheese sauce) in addition. Carefully &quot;seal&quot; the balls with more dough and flatten them slightly to make them look like thick pancakes.

Heat approximately 2 tablespoons of oil in a pan and fry the potato cakes at medium heat until golden brown on both sides. They will be crunchy on the outside and soft on the inside. If you want them to be slightly more crunchy, you can bake them additionally for about 20 minutes at 375 degrees Fahrenheit in the oven. Enjoy!

Filling:

https://content.jwplatform.com/videos/NeqauvKx.mp4

These vegan potato cakes (which look similar to “arepas”) are stuffed with mushrooms, veggies, and vegan cheese. This amazing comfort meal is perfect for lunch or dinner. The recipe is vegan (dairy-free), gluten-free, and easy to make.

Stuffed Potato Cakes | Vegan & Gluten-Free Recipe

Use up leftover mashed potato in these breakfast pancakes, delicious with bacon and eggs

Potato pancakes

potato

tsp baking powder

eggs

milk

chives

sunflower oil

butter

crispy bacon and scrambled eggs to serve, if you like

If you’ve got potatoes not mash, cook them in boiling water until tender. Drain well and press through a potato ricer or mash. Weigh out 250g and cool.

Sieve the flour and baking powder onto cooled mash. Whisk eggs and milk together and add to the potato mix with the chives. Whisk the batter until smooth.

Heat a large non-stick frying pan over a medium heat. Add ½ tsp sunflower oil and a dot of butter. When the fat is hot, start to cook the pancakes. Add 1 tbsp of batter for each pancake and cook 4 at a time. Cook for about 1 min until the underside is golden brown and small bubbles appear.

Flip the pancakes and cook until golden. Remove from the pan and keep warm while you cook the remaining pancakes in the same way, adding a tiny bit of oil and butter to the pan as and when needed. Serve the pancakes in stacks with creamy scrambled egg and crisp rashers of streaky bacon.

Savory sweet potato patties made with green onions, fresh cilantro and garlic.

Sweet Potato Cakes

1.5 lbs sweet potatoes

green onions

bread crumbs

cilantro

salt and fresh cracked pepper

To bake sweet potatoes: wash them well, poke a couple of holes with a knife, wrap in foil and bake at 350 until soft. Bake time will depend on how large are your sweet potatoes. If you get smaller ones, you can significantly decrease cooking time. Once done, cool until easy to handle and scoop out all the potato meat into the mixing bowl.

To boil sweet potatoes: wash, peel and cut them in half or in four pieces, depending on the size. Add cut sweet potato pieces to salted boiling water and cook until butter knife easily goes through. Drain and add them to the mixing bowl.

Cooking sweet potatoes:

Mash sweet potatoes in a mixing bowl until smooth.

Add green onions, cilantro, sour cream, egg, bread crumbs, grated garlic and mix well.

Add salt and pepper, mix well and taste to make sure you have enough.

Preheat a medium saute pan over medium heat. Add some vegetable oil.

Form sweet potato patties and cook for about 5-7 minutes on each side. Use a small spatula and flip carefully.

Sweet Potato Cakes:

Fried Potato Patties are the best way to use up leftover mashed potatoes -- gorgeously golden brown on the outside, and fluffy, creamy potato heaven on the inside! 

Potato Patties | Fried Potato Cakes

onion

all-purpose flour

Kosher salt

black pepper

canola oil

In a large mixing bowl, mix together the cold mashed potatoes and the egg. Make sure the egg is evenly distributed through the potatoes.

Add the grated onion, flour, salt, and pepper and use a fork to gently mix in the ingredients.

Add enough oil to a large fry pan so that it is approximately 1/2&quot; deep and place over medium heat. Allow the oil to come to temperature, about 350°F.

Scoop scant 1/2 cups of the potato mixture and gently drop them into the hot oil. Do not overcrowd the pan -- cook no more than 3-4 patties at a time. Gently, flatten each mound into a patty shape with a spatula.

Fry for about 2 1/2 to 3 minutes on the first side, until golden brown. Then, slide the spatula under the patty and turn it over. You&#039;ll find enlisting a second utensil makes the flip a bit easier! Then, cook for another 2 to 2 1/2 minutes.

Transfer the cooked patty to a cooling rack placed over paper towels. Allow to cool slightly, serve, and enjoy!

This recipe for Mashed Potato Cakes uses leftover mashed potatoes and are packed with veggies, fried to crispy perfection in butter!

peas

carrot ((about 1 carrot))

diced bell pepper ((about 1/2 bell pepper))

red onion

salt

parsley

butter (plus more if needed)

In a large bowl, combine all ingredients (except for butter) and stir until well combined.

Heat the two tablespoons of butter in a large, heavy skillet (such as cast iron) over medium-high heat until melted.

Use a disher scoop (or 1/4 cup measure) to scoop out the potato mixture and add to the skillet. Use the back of a spatula to flatten the patty out so it&#x27;s about 1/2&quot; thick.

Fry for about 3 minutes, or until golden brown, then flip over and cook for another 3 minutes. Remove to a plate.

Repeat with remaining potato mixture, adding more butter to the skillet if needed.

Serve hot, topped with sour cream and chopped herbs or chives, if desired.

These cheesy Cheddar and Parmesan potatoes are made easy utilizing leftover mashed potatoes and a standard muffin pan.

eggs,

Parmesan cheese

basil

oregano

Salt and pepper

scallions

Spray cupcake pan well with nonstick spray.

Combine potatoes,eggs, cheddar cheese, Parmesan, garlic powder, basil, oregano, 2 tablespoons sour cream and salt and pepper to taste.

Divide evenly in the cupcake pan. Bake for 25 minutes turning the oven to broil for the last two minutes to turn them golden brown.

Let cool for 10 minutes. Using knife carefully remove from pan. Garnish with sour cream and scallions.

I love the sound of these!! Trying them this weekend with pork chops :)

YUM! These look SO delicious! Can't wait to try this recipe!

These were a huge hit! Everyone at mt house love it!

These Mashed Potato Cakes are just so adorable!!

These look the the perfectly sized snack!! My kids will enjoy making these with me while they are out on break!

The muffin tin is genius! Delicious and so easy.

Such a great way to use up leftovers! I love not having to waste anything.

These look like so much fun! I cant wait to make them!!

These Mashed Potato Cakes are would disappear in our house!

This will quickly become a favorite at my house! It looks really good!

It has been so long since I have had one of these. I could really go for one right about now!

These cheesy vegan potato cakes are quick and very easy to make! They make a simple and tasty side dish, dinner, or lunch, and it’s the best way to use up leftover potatoes!

Vegan Potato Cakes (easy recipe)

lbs potatoes * (500 g)

carrot (100 g) (or more potatoes)

all-purpose or rice flour (35 g)

¼ tsp black pepper

vegan cheese (40 g) (optional)

tbsp cooking oil (for frying)

flour bread crumbs) (optional

cheese (optional

In a pot with water, cook the whole potatoes with their skin on and the carrot until tender, then drain and peel the potatoes. Place the peeled potatoes and carrot in a bowl and mash using a potato masher. Set aside to cool.

Once cooled, add herbs, seasonings, flour, and vegan cheese (if using) and mix until just combined.

Form 6-8 balls of dough (or make smaller cakes if you prefer). Roll each ball in additional flour (or bread crumbs), then gently flattening into patties.

In a large skillet, heat 2 tablespoons of cooking oil over medium heat.

Fry each potato cake on one side for about 3-5 minutes, until golden brown and crispy. Then flip and fry on the other side.

Sprinkle with fresh herbs and serve with cashew dip and vegan parmesan cheese.

Enjoy!

Try these gluten-free sweet potato cakes with poached eggs for a weekend brunch, or as a quick dinner. They're spiced with harissa to wake up your tastebuds

Sweet potato cakes with poached eggs

harissa

Greek yogurt

herbs

sweet potato,

gluten-free flour

pack parsley, chopped

olive oil,

To make the potato cakes, squeeze the excess moisture from the sweet potato, then combine with flour, parsley, egg white, harissa and some salt in a bowl until the mixture sticks together. Shape into 8 potato cakes. Heat a little oil in a frying pan. In two batches, fry the potato cakes for 2-3 mins each side or until golden brown and crisp. Keep warm while you repeat with the remaining cakes.

Poach the eggs in a saucepan of simmering water for 2-3 mins – the yolks should be runny. Remove with a slotted spoon and drain carefully on kitchen paper.

Spread some harissa in the middle of four serving plates and top with a dollop of yogurt. Add one potato cake to each plate then sandwich another potato cake on top with more yogurt. Top each stack with the remaining yogurt and an egg. Season and drizzle with more harissa and scatter over the micro herbs.

Hearty and delicious, these savory potato tuna cakes are easy to put together with pantry staples. Enjoy as an appetizer or on top of a salad

Potato Tuna Cakes

Salt (to taste)

tuna

panko breadcrumbs (divided)

shallot (finely chopped)

dill (plus more for garnish)

black pepper (to taste)

Olive oil

Lemon wedges (for serving)

Tzatziki sauce (for dipping)

In a medium pot, cover potatoes with 3 inches of heavily salted, cold water. Bring to a boil and cook until knife tender, 10-12 minutes. Drain.

Add potatoes to a large bowl. Mash with a fork or masher. Add tuna, ¼ cup of the breadcrumbs, shallot, dill and black pepper, and mix until combined. Scoop ¼ cup of tuna mixture and shape into ¾-inch thick discs.

Toss the tuna cakes in the remaining breadcrumbs.

Line a baking sheet with paper towels. Heat 1/4-inch oil in a large skillet over medium high heat. Add tuna cakes and cook until golden brown, 4-5 minutes per side. Transfer to prepared baking sheet. Top with dill and serve with lemon wedges immediately.

Fluffy on the inside with a crispy coating these fusion inspired sweet potato bread/farls are perfect for St Patrick&#039;s Day or any time of the year.

Top 18 potato cakes recipes from across the web

The most viewed potato cakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Scalloped potatoes

Mashed Potato Cakes

Potato rösti cakes with sage leaves

Vegan Stuffed Potato Cakes

Potato pancakes

Sweet Potato Cakes

Potato Patties | Fried Potato Cakes

Mashed Potato Cakes

Mashed Potato Cakes

Vegan Potato Cakes (easy recipe)

Sweet potato cakes with poached egg...

Potato Tuna Cakes

Irish Potato Bread (Caribbean style...

Colcannon Potato Cakes

Potato Pampushki With Cheese Fillin...

Mashed Potato Cakes

Cheesy Stuffed Potato Cakes

Potato cakes

Top 18 potato cakes recipes from across the web

The most viewed potato cakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Scalloped potatoes

Mashed Potato Cakes

Potato rösti cakes with sage leaves

Vegan Stuffed Potato Cakes

Potato pancakes

Sweet Potato Cakes

Potato Patties | Fried Potato Cakes

Mashed Potato Cakes

Mashed Potato Cakes

Vegan Potato Cakes (easy recipe)

Sweet potato cakes with poached egg...

Potato Tuna Cakes

Irish Potato Bread (Caribbean style...

Colcannon Potato Cakes

Potato Pampushki With Cheese Fillin...

Mashed Potato Cakes

Cheesy Stuffed Potato Cakes

Potato cakes

The most viewed potato cakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine