Simple Potato Cheese & Onion Cakes
A great way to use up leftover cheese and boiled potatoes. Freezes well and handy to keep on hand for a quick side dish!
- ServesMakes 6 Plus
- Cook it in15 Minutes
- DifficultyEasy
Ingredients
300g of cooked potato roughly mashed
100g of shredded cheese such as Cornish Gouda, Westcombe Cheddar, Quicke’s Goat Cheddar or Sparkenhoe Red Leicester
Half an onion finely chopped
2 tbsp chopped parsley
1 garlic clove diced
1 egg beaten
1/2 tsp salt
1/2 tsp pepper
2 tbsp of olive oil for cooking
Method
Add all your ingredients to a bowl a mix well
Line a baking sheet with parchment paper. Take a doughball size of the mixture and roll it in your hand then press into a round pancake sized circle on your baking sheet. repeat until all your mixture is used.
Chill in your refrigerator for half an hour to firm.
Preheat olive oil in a frying pan over medium and cook your cakes until golden and crispy on both sides.
Serve immediately or cool and reheat in a pan or the over for later use.
Ingredients
300g of cooked potato roughly mashed
100g of shredded cheese such as Cornish Gouda, Westcombe Cheddar, Quicke’s Goat Cheddar or Sparkenhoe Red Leicester
Half an onion finely chopped
2 tbsp chopped parsley
1 garlic clove diced
1 egg beaten
1/2 tsp salt
1/2 tsp pepper
2 tbsp of olive oil for cooking
Method
Add all your ingredients to a bowl a mix well
Line a baking sheet with parchment paper. Take a doughball size of the mixture and roll it in your hand then press into a round pancake sized circle on your baking sheet. repeat until all your mixture is used.
Chill in your refrigerator for half an hour to firm.
Preheat olive oil in a frying pan over medium and cook your cakes until golden and crispy on both sides.
Serve immediately or cool and reheat in a pan or the over for later use.
