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.

 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.

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.

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

 

 

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

 

10 Minute Spicy Bean Burgers 

Black Bean, Beeet & Brazil Nut Burgers

Easy Chickpea & Coriander Burgers 

Instant Vegan Haggis, Neeps & Tatties Burgers

Vegan Red Pepper Cheese Burgers

 

 

 

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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

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