Savoury Potato Cakes


I swear I could eat these for breakfast, lunch and dinner. They are just as nice as a vegetarian version minus the bacon. They are crispy on the outside yet creamy inside.

Potato Cakes - crispy on the outside and creamy inside














Preparation time: 30 minutes
Cooking time: 20 minutes
Quantity: Serves 5 - 6

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800 gm potatoes, weighed after peeling
150 gm diced bacon
100 gm grated cheese
1/2 cup plain flour
3 spring onions, finely sliced
75 gm semi sun-dried tomatoes, chopped finely
2 eggs, lightly beaten
1 teaspoon dried basil
1 teaspoon dried oregano
2 cloves garlic, finely chopped
1/2 teaspoon salt
Pepper to taste
Extra flour to dust potato cakes
Oil in which to fry the cakes



Chop the peeled potatoes, cover with cold water and boil in a saucepan until just tender. Drain and mash.

When cool enough to handle, transfer the mashed potato to a large bowl.

Add all the remaining ingredients, except the extra flour and the oil, and mix well together. Leave aside to cool.

When cold, form into 10 - 12 equal sized portions. Roll into a ball shape, dust in flour and carefully flatten slightly.

Place a small amount of oil in a large frying pan and proceed to cook the potato cakes until golden brown, Carefully turn over and brown the other side. This may need to be done in two sessions depending on the size of your frying pan. Don't over-fill the frying pan or it will be difficult to turn the potato cakes without them mooshing each other.

Serves 5 - 6



These Potato Cakes are quite hearty and filling. I generally cook them for at least 10 minutes on each side on medium heat. I like mine to be crispy on the outside. There is nothing much inside the potato cake that needs cooking but I think the crispiness outside adds to the appeal of the recipe.

They are great served with salad as a light lunch or with extra meat and/or vegetables for dinner,


Food Facts:

Potatoes are starchy tuberous vegetables from the nightshade family. The word potato comes from the Spanish word potata. There are about five thousand varieties of potato with around three thousand of those available in South America alone. Potatoes include both protein and fibre and are high in complex carbohydrates. They contain reasonable quantities of vitamins B, C iron and potassium. It is said that humans can survive on a diet of potatoes providing they consume milk and butter with them. The milk and butter provide the only two missing dietary needs, i.e. vitamins A and D.

Cheese is extremely popular due to its variety of tastes and textures. Some cheeses like Feta and mozzarella are mostly used in salads or on pizzas. Other cheeses, both hard and soft are perfect for cheese boards where their flavours can be truly appreciated. Cheeses contain valuable amounts of protein, calcium, vitamins and minerals but some cheeses, particularly hard ones, are high in saturated fat. Cheeses fall into two categories - hard and unripened. Hard cheeses are generally matured for many months and their flavours develop over this time. Examples of hard cheeses are cheddar, Parmesan, goat's cheese, haloumi, Feta and mozzarella. Unripened cheeses are young and immature and they have a light, mild taste. Examples are ricotta, cottage, fromage frais, quark and cream cheese. Enjoy cheese but be aware of the fat content and the amount you consume.



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