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Easy Cheesy Vegetable Potato Cakes

These easy cheesy vegetable potato cakes are the ultimate comfort food. You can add any leftover cooked vegetables to these simple potato cakes for a budget-friendly family lunch or dinner.

a close up or cheesy potato cakes topped with grated cheese

 EASY CHEESY VEGETABLE POTATO CAKES

 
These cheesy vegetable potato cakes were what we had for dinner for tonight. 
 
I always cook simple food and share easy recipes, but these are definitely made with the wee boy 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 a child's day. 
 
If you have children or a husband like mine who is reluctant to eat vegetables you'll appreciate what I'm talking about.

Easy Cheesy Vegetable Potato Cakes with @waitrose #essentialWaitrose #ad

Easy Cheesy Vegetable Potato Cakes

YOUR 5-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!

BUDGET MEALS



It cost be just over £5 to buy the ingredients for eight cheesy vegetable potato bakes. 
 
I used a supermarket own brand lower price ingredients where I could to save money.
 
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.


Easy Cheesy Vegetable Potato Cakes


VEGETARIAN OR VEGAN POTATO CAKES


Use your regular cheese and butter to make these potato cakes.

As with all my recipes you can use your usual milk, butter and cheese to make these wither vegetarian or vegan depending on your diet.

Just remember to check the packaging when buying dairy or non-dairy to make sure it's suitable.

There's so much choice out there.

It's super easy to follow either a vegetarian or vegan diet these days.
 
 

VARY THE VEGETABLES

 
You can vary these potatoes each time you make them with different vegetables.
 
I used very child friendly vegetables with my son in mind.
 
You can use leftover veg or just have a look at what you have in the cupboard.
 
You could also add some pulses, think chickpeas, kidney beans or cannellini beans.
 
 
Leftover potatoes? Try these Indian-spiced potato scones
 
A stack of cheesy potato cakes on a patterend paper napkin

 

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 too 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.


VEGETABLE FINGERS


You could also make these into vegetable fingers. 
 
Ever tried vegetable fingers
 
Well that! 
 
In fact you could make them into finger shapes and roll them in panko breadcrumbs for that crunchy finish. I may have to do that!

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. 
 
 

MORE VEGAN BURGERS & PATTIES TO TRY

 
 
 
 

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Easy Vegetable Potato Cakes served with baked beans

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Remember and say hi. I'm always happy to chat and answer questions
 
 

HOW LONG CAN YOU STORE POTATO CAKES 


These potato cakes can be made and chilled (before final cooking) in an airtight container for 2-3 days.

 

CAN YOU FREEZE POTATO CAKES

These potato cakes can be made and frozen (before final cooking) for 3-4 months. Either flash freeze in a single layer on a baking sheet, then move to a freezer bag or tub, or freeze separated with baking paper that's freezer-friendly.

 

 

potato cakes, potato burgers, vegetable burgers, potato and vegetable burgers, potato and vegetable cakes
lunch
vegan
Yield: 8 - 10
Author: Jacqueline Meldrum
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.
Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ingredients

  • 600g / 21 oz potatoes, boiled or steamed 
  • 1 tbsp vegan butter or dairy free spread
  • a good grinding of salt and pepper
  • 150g / 1 1/4 cups grated vegan cheddar
  • 150g / 1 cup (0.92 cups) cooked sweetcorn 
  • 100g / 1/2 cup  cooked peas
  • 5 spring onions, finely sliced
  • 1 tbsp vegetable oil for frying (you don't need this if you bake the potato cakes)

Instructions

  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.
  5. Chill for at least half an hour.
  6. Cook in a little hot oil or bake until golden, firm and crunchy on the outside.
  7. Enjoy!

Notes:

This is a great recipe to use up leftover cooked potatoes.

You can vary the vegetables to use up what you have.

You can bake or shallow fry these potato cakes.

These potato cakes can be made and chilled (before final cooking) for 2-3 days.

These potato cakes can be made and frozen (before final cooking) for 3-4 months.


Calories

217.24

Fat (grams)

10.49

Sat. Fat (grams)

4.76

Carbs (grams)

24.33

Fiber (grams)

3.19

Net carbs

21.14

Sugar (grams)

2.87

Protein (grams)

7.94

Sodium (milligrams)

215.69

Cholesterol (grams)

26.77

22 comments

  1. I can totally see why kids would like these! They sound yummy and would go great with a bowl of soup. It's been cold and rainy here this week, so in my mind everything goes with soup this week.

    (Heads up - #3 in your list of 10, you misspelled the second too.)

    ReplyDelete
    Replies
    1. Now I never thought of them with a bowl of soup but yes that would work and yes the summer is definitely over.

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  2. I love potato cakes - such a good comfort food! Would love to try making the vegan version!

    ReplyDelete
    Replies
    1. Yes, those are just as good if you use a decent vegan cheese.

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  3. What a great idea for a vegetarian dinner! We love potato cakes anyway, but the veg and cheese sound like it's a complete meal.

    ReplyDelete
  4. I think my daughter would love these Jacqueline. Thanks for the recipe. Pam

    ReplyDelete
    Replies
    1. I hope she enjoys them Pam and thanks for stopping by :)

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  5. My husband hates veggies, but he does love potatoes. So perhaps I could sneak some more veggies into our diet this way!

    ReplyDelete
    Replies
    1. Really? Well this is the recipe for you. Time to get sneaky!

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  6. I love how versatile and easy this recipe is. These would be perfect for a light dinner, an appetizer, or a quick snack. Yummy!

    ReplyDelete
  7. Oh, my Grandma used to make these... I haven't had them in ages! So thank you for reminding me :) and for making vegan version, especially with tips&tricks. I love the addition of corn, I bet it tastes great! We're having it today!

    ReplyDelete
    Replies
    1. Oh really, that is a nice memory to have. Glad you liked the tips too :)

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  8. these sound fantastic - I think I might try them with sylvia as I am trying some simple food that incorporate some of her favourites and these tick all the boxes. I love the idea of making them as vegetable fingers

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    Replies
    1. Oh good, I hope she enjoys them. Yes the vegetable fingers are worth a try with the crispy coating, although I imagine they will end up more sausage shape than fingers.

      Delete
  9. Easy cheesy and delish! Such a fun meal to make!

    ReplyDelete
  10. What a fun way to sneak veggies into a meal - and thanks for the vegan version! Need to try these, all things potato are good things! x

    ReplyDelete
    Replies
    1. Yes it's a good way of sneaking in and using up veg. Hope you enjoy them :)

      Delete

I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x