Easy Cheesy Vegetable Potato Cakes

Easy Cheesy Vegetable Potato Cakes

These cheesy vegetable potato cakes were our dinner for tonight. I always cook simple food and share easy recipes, but these are definitely made with Cooper in mind. They are real nursery food or should I say comfort food? 

Not only are these potato cakes comfort food, but they're a sneaky way of getting more vegetables into Cooper's day. If you have children or a husband like mine who is reluctant to eat vegetables you will appreciate what I'm talking about.
Easy Cheesy Vegetable Potato Cakes with @waitrose #essentialWaitrose #ad

Your five-a-day in one meal

Each potato cake is made with a base of mashed potato mixed with peas, sweetcorn and spring onions (also known as salad onions, green onions or scallions). Apart from that there's just some cheese and seasoning added for extra flavour. Serve them with baked beans, which count as one of your five-a-day and a glass of orange juice and we can mark up five portions. GET IN!

essential Waitrose

essential Waitrose

I made these potato cakes with ingredients from the fabulously low-priced essential Waitrose range. Right now Waitrose are lowering hundreds of prices across their essential Waitrose range, making them the perfect products for families who are trying to live on a budget. It cost be just over £5 to buy the ingredients for eight cheesy vegetable potato bakes. I have a few to pop in the freezer for another night and I still have a nearly full bag of potatoes, some peas, sweetcorn, spring onions and a large block of cheese left to include in other meals and snacks throughout the week. Those are the kind of prices I like.

Vegan Vegetable Potato Cakes

My vegan readers can use their favourite vegan cheddar in these potato cakes instead of cheddar. They will taste just as good and your kids will love them. Strike that! Your whole family will love them.

Easy Cheesy Vegetable Potato Cakes

10 tips for making potato cakes

  1. Don't add lots of milk and butter to the mash like you would usually do, you want it drier than that. You can use leftover mash, it will be nice and firm after a night in the fridge.
  2. There is no need for eggs or flax eggs as potatoes are a great binder.
  3. Don't make the potato cakes too big or two fat. They will just fall apart.
  4. You can use any leftover cooked vegetables in potato cakes, just cut them up finely.
  5. You can add spices to these cakes. Add paprika for a nice touch of spice or leave out the cheese and add ground cumin and coriander for an Indian style potato cake.
  6. Chill the potato cakes for at least half an hour before cooking. They will hold their shape better.
  7. You can bake these or cook them in a little oil. Just be patient and give them plenty of time to cook so the outside is crisp, firm and golden.
  8. For a more substantial meal serve with veggie sausages and beans.
  9. You can freeze these for another day.
  10. Alternatively serve them in a burger bun with some salad and your favourite toppings.

You could also make these into fingers. Every tried vegetable fingers? Well that! In fact you could make them into finger shapes and roll them in panko breadcrumbs for that crunchy finish. Whichever way you make these and whatever you serve them with, I know you'll love them and they'll become a family favourite in your house too. Cooper certainly loved them.

Easy Cheesy Vegetable Potato Cakes

print recipe
Easy Cheesy Vegetable Potato Cakes
Easy Cheesy Vegetable Potato Cakes
These easy cheesy vegetable potato cakes are the ultimate comfort food. Serve them with baked beans and orange juice to hit your five-a-day. You can add any leftover cooked vegetables to these simple potato cakes for a frugal meal the whole family will love.

  • 600g/3 large cooked potatoes
  • 1 tbsp butter or dairy free spread
  • a good grinding of salt and pepper
  • 150g mature cheddar (or vegan cheddar), grated
  • 150g sweetcorn
  • 100g cooked peas
  • 5 spring onions, finely sliced
  • 1 tbsp vegetable oil for frying, you don't need this if you bake the potato cakes

1. Mash the potatoes with a little butter (or dairy free spread) and grated cheddar (dairy or vegan).2. Season well with salt and pepper.3. Mix in the sweetcorn, peas and spring onions or any other vegetables you are using up.4. Roll the mixture into 8-10 balls and gently press into round cakes, not too fat.4. Chill for at least half an hour.5. Cook in a little hot oil or bake until golden, firm and crunchy on the outside. 6. Enjoy!.


Total time:
Yield: Makes 8-10 potato cakes

Follow the conversation and find more recipe inspiration on the Waitrose website or on Twitter and Instagram with @waitrose and the hashtag #essentialWaitrose

Disclosure: I created this recipe to help promote the essential Waitrose range. I was not required to write a positive review and any opinions expressed are my own.

Meat Free Mondays (week beginning 18 September 2017)

tomatoes and basil

Happy Monday my friends.

It's come around again hasn't it? It must be a sign of getting older that the week whizzes by, no make that the year!

I don't have any family tales to share with you this week. It was a pretty busy but average week. Cooper stayed with his grandparents at the weekend and I was working on Saturday. I did go out to the pub after work with friends for some dinner and a few drinks before heading home to watch a couple of DVDs (Graham was in Edinburgh at a gig so I was home alone). La La Land was one of the DVD's I rented and I knew within the first couple of minutes I was going to hate it. I do enjoy musicals, but this one just annoyed me. It was very beautiful and cinematic, but I couldn't stand any of the characters. Anyway enough of that, let's do some meal planning.

Aubergine, Sweet Potato and Metis Tagine

Aubergine, Sweet Potato and Metis Tagine

Let's get fruity!

My tagine I mean, no funny business. Aubergine, sweet potato and Metis® are the base of this spiced Moroccan stew, which is served on a base of fluffy couscous.

A feast for a king or at least an everyday mum, dad and small boy. And talking about that small boy. He was hanging about while I took photos desperate to get stuck in. He loved it! This is a day to remember. He didn't flinch when I said it had aubergine in it and he didn't poke at it suspiciously as he often does when I present him with a new dish. He ate it and said it was yummy! He ate it all!

*dances round the room whooping*

Meat Free Monday - 11 September 2017

Happy Monday!

How are you? Have you had a good week? Monday rolls round quickly doesn't it?

I'm not sure I have much to share with you this week. How about a Cooper update? His class are studying James and the Giant Peach by Roald Dahl, so he is doing lots of peach related activities. His teacher misguidedly asked the children to draw a face on a peach and look after it. Unfortunately she seems to have forgotten how young children can get attached to things. Cooper gave it a name and personality and as it started to get squishy and past it's best he got really upset. Honestly you couldn't make this stuff up. Tears over a peach, or his wee friend Peachy as he named it. Sigh!

Apart from that we didn't get up to much. We had a lovely day in St Andrews on Saturday, well it would have been a more fun if we had realised it was the weekend when the students and their parents arrive. It was mobbed, still we had fun at the park in the morning and pizza before we headed home.

Enough of all that. It's time to think about the week ahead and plan some meals. So without further ado I give you this week's Meat Free Mondays and another seven gorgeous recipes for you to try.

Vegan Sausage, Red Pepper and Brown Rice Casserole Recipe

Vegan Sausage, Red Pepper and Brown Rice Casserole Recipe

I'm drooling just thinking about this casserole and how good it was. I was planning on serving it with veg, but we ended up just serving it with crusty bread to mop up the juices. It was delicious and really filling. I'm looking forward to trying this again very soon.

I was inspired to make this rice dish after a trip to Milan and a visit to Riso Gallo, the rice people. Riso Gallo are a family name in Italy, with a reputation for superior quality rice. They are the brand that chefs and anyone who really enjoys cooking look for. They're famous for their risotto rice, but they actually have a huge range of products including mixed grain products such as spelt, barley and quinoa. They also sell a pronto range for quick midweek meals. A good selection of their range is available from Ocado. Other supermarkets stock their products, but you won't find such a big range. Try your favourite online supermarket, type Gallo into the search box and add some to your basket to try.

Back to Top