Baked Potato Cakes

Baked Potato Cakes
Baked Potato Cakes | Source

The simplicity of potato cakes has to be one of the best things about them, I love the fact that you can chuck together some left over mash (or quickly boil some potatoes), add some onion an egg and you are pretty much ready to go.

Traditionally potato cakes would be fried, but I always get into a pickle when frying, it all gets a bit messy - but that's probably just me. I much prefer to bake my potato cakes and then pop them under the grill if they need any further browning.

These potato cakes are baked, they have some zingy chives added to the mix, alongside the onion, and egg. To this I invited a little bit of feta to the party that I had left over (you could use any cheese), and a couple of splashes of hot pepper sauce! Its great to have a bit of spice. To serve I had some sweet chilli sauce that I added on the side, but you could have anything you fancied, Ketchup, brown sauce whatever you want.

These potato cakes would make a great lunch, a starter (for four) or dinner (for two).


Ingredients | Source
Feta, Chive, Onions, Egg mixture
Feta, Chive, Onions, Egg mixture | Source
Shaping up the cakes!
Shaping up the cakes! | Source
3.6 stars from 5 ratings of Baked Potato Cakes

Cook Time

Prep time: 10 min
Cook time: 45 min
Ready in: 55 min
Yields: 2 as a main and 4 as a starter


  • 500g Potatoes, Mashed
  • 1 Egg
  • 60g Feta cheese, You could use any
  • Handful Chives
  • 3 Spring Onions
  • 1 tblsp Olive Oil, For pasting the cakes with
  • To season Salt and Pepper
  • Spray Spray light oil spray, For spraying on patties before going in oven


  1. Pre-heat oven to 190c. Peel and boil the potatoes, once boiled, mash
  2. Add together, chives, spring onions, egg, feta, hot pepper sauce and season with salt and pepper. Mix.
  3. Add mash to this mixture and mix again. Add extra pepper sauce and season further if needed.
  4. Line a baking tray with baking paper.
  5. Make mash mixture into large patties, I used a cake cutter of 9cm wide and 3cm high to get a good shape. Spray the cakes with light oil spray (or drizzle olive oil) so that they brown in the oven.
  6. Bake in 190c oven for 25 minutes until cooked through. If need more browning, drizzle on more oil and pop under grill.
  7. Serve with salad and sweet chilli sauce

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Comments 6 comments

RTalloni profile image

RTalloni 4 years ago from the short journey

A super recipe with lots of potential options. Thanks!

Cherry Red profile image

Cherry Red 4 years ago from London, England Author

Thanks RTalloni, that's what I love about them, you can do so much to them, so many variations!

scarytaff profile image

scarytaff 4 years ago from South Wales

What a n excellent idea. This is a great way to use left over spuds. Gave it 5 stars.

lauramaryscott profile image

lauramaryscott 4 years ago from Boise, Idaho

Cherry Red, being from Idaho we have great potatoes. Bakers with all the trimmings are my favorite. Because the kids have families of their own I have migrated to dehydrated potatoes instead of purchasing a bag of potatoes. Since reading your article on potato cakes I plan to try it using Potato Pearls. Thanks for the inspiration.

Cherry Red profile image

Cherry Red 4 years ago from London, England Author

Thanks scarytaff! Definitely a good way use them up! Thanks again.

Cherry Red profile image

Cherry Red 4 years ago from London, England Author

Thanks Lauramaryscott, I love the name of Potato Pearls! They sound great!

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