Crispy Potato Cakes Recipe: Fluffy Inside, Golden Outside

This Potato Cakes recipe will soon be a staple side dish in your kitchen. It uses simple ingredients you’re likely to have on hand and is quick and easy to prepare.

Recipe Difficulty – Very Easy

Why this recipe works

These potato cakes are baked rather than fried, cutting down on oil and making them a lighter alternative. They’re also very simple: form patties from mashed potatoes combined with a few flavourful ingredients, then bake until golden.

The recipe works equally well with freshly made mashed potatoes or leftovers. If you already have leftover mashed potatoes, skip the potato-cooking steps and use them to make these patties—an excellent way to transform leftovers into a new side dish.

Ingredients to make Potato Cakes

1. White potatoes – the base of the cakes. You can substitute other varieties if you prefer.
2. Olive oil – for frying the aromatics and for brushing the cakes before baking.
3. Garlic cloves – crushed to add savory depth.
4. Red onion – finely diced for sweetness and texture.
5. Paprika – adds warmth and color.
6. Red pepper flakes – a pinch gives a subtle kick.
7. Lime juice – brightens the mixture with acidity.
8. Chopped coriander (cilantro) – fresh herb notes to finish.
9. Precooked quinoa – adds protein and helps bind the cakes.

See the recipe card below for exact quantities and full details.

Substitutions

• Potatoes: Swap white potatoes for sweet potatoes or russets for a different texture and flavor.
• Oil: Use vegetable or avocado oil if you prefer a neutral flavor.
• Seasonings: Try onion powder, garlic powder, Italian seasoning, cumin, or curry powder to vary the profile.

Variations

• Spicy: Add more red pepper flakes, a pinch of cayenne, or a touch of curry powder.
• Loaded: Top with sour cream and green onions or fold in grated cheddar or parmesan for a richer cake.
• Family-friendly: Mix in your favourite cheese or cooked bacon for picky eaters.

How to make Potato Cakes

Step 1: Preheat the oven to 200°C (390°F). Roughly chop the potatoes into 2 cm cubes; peeling is optional.

Step 2: Boil the potatoes in salted water for 10–12 minutes or until tender. Drain and cool briefly under cold running water.

Step 3: Finely dice the red onion, crush the garlic, roughly chop the coriander, and cut the lime in half.

Step 4: Heat a non-stick pan with olive oil. Add crushed garlic, diced onion, paprika, red pepper flakes, chopped coriander, lime juice, and a pinch of salt and pepper. Sauté over medium heat for about 5 minutes, stirring, until the onion softens.

Step 5: Return the drained, cooled potatoes to the pot and mash to your preferred consistency.

Step 6: Stir the sautéed onion mixture and precooked quinoa into the mashed potatoes. Season with salt and black pepper and mix thoroughly.

Step 7: Shape the mixture into about 6 large cakes and place them in a single layer on a baking tray. Drizzle or spray with a little more oil and bake at 200°C (390°F) for 40 minutes, turning halfway. They should be golden brown and slightly crisp on the outside.

Hint: You don’t need to peel the potatoes for these cakes unless you prefer to.

Leftovers

Store leftover cakes in an airtight container in the refrigerator for 3–4 days. For long-term storage, freeze in an airtight container for up to six months. Reheat in the microwave, a hot pan, or an air fryer for crispiness.

Recipe FAQs

What to serve with potato cakes

• Rocket salad
• Prawn salad
• Tofu salad
• Three bean salad
• Courgette (zucchini) salad
• Air fryer broccoli
• Air fryer corn on the cob
• Air fryer salmon

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