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Potato and onion cakes recipe

Potato and onion cakes recipe

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  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes
  • Potato cakes

These quick and easy potato and onion cakes will have everyone coming back for seconds. Use shallots, onion, spring onions or chives.

385 people made this

IngredientsServes: 4

  • 425g mashed potatoes
  • 125g plain flour
  • 1 onion, diced
  • 1 egg
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 120ml vegetable oil, or as needed

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Mix mashed potatoes, flour, onion, egg, black pepper and salt together in a bowl until well combined.
  2. Heat vegetable oil in a pan over medium heat. Carefully drop a large dollop of the mixture into the pan. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on kitchen roll. Repeat with remaining mixture.

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Reviews & ratingsAverage global rating:(129)

Reviews in English (104)

by Baking Nana

Hubby really liked these. The finely diced onion is very nice. Tip - if the potato mixture will try to stick to your hands when forming the patties. I used an ice cream scoop and wet my hands. Placed a scoop of the mixture onto my wet hand and then gently flattened them into patties. You don't really need a half cup of oil - just enough to coat the bottom of a heavy non stick skillet.-14 Aug 2012

by Virginia Wichman

Used this as a base to expand on....this is what I did/had on hand. Had about 1 1/2 cups mashed potatoes from the previous night to which I added about 2 Tblsp. green chili sour cream, 2 Tblsp. chopped onion, the egg, a tsp. of a salt/pepper seasoning mix and about 1/2 cup flour (sorry, didn't measure exactly but added enough to make a somewhat thick (not pourable) batter) and two strips cooked bacon which I had chopped before cooking. I used the remaining bacon grease, added a bit of cooking oil (not evoo) and about 2 Tblsp. Smart Balance to cook the cakes in. Used a medium-size cookie scoop to measure and dropped them into the med-hot pan. When I flipped them, I squished them down. Will serve with more sour cream. Have already tried them and they are DElish! Enjoy!-10 Aug 2012

by Dee Matthews

I used leftover mashed potatoes and substituted green onions for the onions. I found two eggs are necessary for 2 cups of potatoes. Easy and really tasty, too.-07 Sep 2012

Polish Potato Pancakes (Placki Ziemniaczane)

Polish potato pancakes, known as placki kartoflane or placki ziemniaczane in Polish, are delicious and delightful. This traditional recipe comes from Gwizdały village in the Mazovia region of Poland and it's surprisingly easy.

Traditionally, Catholics eat potato pancakes are eaten on Fridays in Lent as a meat substitute. Many cuisines have their own take on them, including Jewish latkes, Czech potato dumplings, and Lithuanian zeppelins. They offer a rich source of protein and are great on their own or as a side dish, even outside of the Lenten season.

You can add to the flavor of your potato pancakes in a variety of ways. Simply add grated garlic, onion, carrot, parsnips, zucchini, or other vegetables to the batter before frying. They're also really good with chopped bacon. You'll find it best to serve these thin, crispy pancakes hot, either sprinkled with sugar or dolloped with sour cream and applesauce.

Grated raw potatoes can become gray rather fast. You can prevent them from turning dark by soaking them in cold water with either lemon juice, vinegar, or vitamin C powder while you prep the rest of the ingredients. Just be sure to drain and pat them as dry as possible before making the batter—this makes for a crispier pancake, too.

Why you should make my easy vegan Potato Cakes

Potato cakes like these will never disappoint you, and they are great as a main dish or even a side or appetizer.

What you get are delightful fresh savory cakes that are crispy, hold together, won&rsquot break, are satisfying, packed with just the right flavors and texture in and out just as they should be.

Also, it&rsquos definitely easy to pack them for office lunches, get togethers and even potlucks. A winning combo that nobody can get enough of.

Crispy Potato Patties Recipe

Leftover mashed potatoes aren't very good if you just reheat them and serve them as is. You have to add something to them to make them flavorful. Potato patties are a great way to use up this ingredient to make another recipe that is crisp, hot, and delicious. This easy recipe is loved by everyone.

Use leftover mashed potatoes from Thanksgiving dinner to make these delicious, crisp potato patties. They're a classic side dish, perfect to serve with everything from meatloaf to roasted chicken. Or you can serve them as an appetizer.

You can also make potatoes just for this recipe. Try using dried potato flakes they are a quality product and make really good mashed potatoes. Follow the package directions carefully. And remember to cool the potatoes thoroughly before you start this recipe.

Serve these little patties with meatloaf, roast chicken, or grilled steak. They're also great served with ketchup or with a sauce made by combining mustard and mayonnaise or sour cream. Try them alongside a soup or green salad. Everyone loves them, including children.

Cheese and Onion Potato Cakes

Cheese and Onion Potato Cakes. It may still be hot here in France in September, but I can't help but think about the seasons changing and the type of dishes I'll be cooking. All too soon we will be tucked up and eating inside in front of the log burner, rather than trying to find a shady spot on the deck to eat a salad! This is one of those dishes that can be made in a few minutes and will go perfectly with a hearty beef dish from the slow cooker. And the best bit? It's made from leftover potato from my Loaded Potato Skins, which I just pop in the freezer and defrost for a few hours.

I find that they are quite wet when defrosted so I squeeze them out over a sieve.

You could use your favourite herbs. I think fresh parsley, coriander or chives go well. I've used parsley.

Fry some onion until softened and add the garlic for about a minute. Combine the potato, onion, garlic, cheese, egg, parsley and seasoning.

Mix well and then use a pastry cutter to make the cakes, pushing the mixture down well.

Place on some baking parchment and chill if you have time.

Fry for a few minutes on one side before turning carefully. I think that these are great make ahead cheats. Add some cooked or tinned fish and they could also be a main meal.

Irish Potato Cakes Recipe

This Irish Potato Cakes Recipe is a great way of using up left of mash potato for a nice little treat that can make a fantastic breakfast, brunch or as an evening snack with a cup of Irish tea. If you want to learn how to make potato cakes then follow my potato cake recipe and get a taste of traditional Irish food.

Irish Potato Cakes

This Irish Potato Cakes Recipe is a great savory potato dish that works well with so many different flavours. I love having them topped with bacon and and a poached egg but you can also have them by themselves with a little salt, how my wife loves them.

These Irish potato cakes or sometimes known as Irish Potato Farls are made in various ways across the country and can often be seen served with a Full Irish Fry in many counties across Ireland. No Ulster Fry would be complete without a couple of slices of potato farl and for me it’s what makes the fry stand out from so many others.

This Irish Potato Cakes Recipe is so versatile. Traditionally they are made plain with potato, flour and seasoning but you can add a number of ingredients to make them that extra bit special. Why not try add some finely sliced spring onion or chives or add and top them with smoked salmon and creme fraiche or add in some cooked diced bacon or black pudding as a little treat.

How to Make Potato Cake, The Secret.

When cooking mash potatoes for dinner I normally make a little bit extra which can then be used to make potato cakes/potato farls. You can use boiled potatoes for this recipe or you can bake potatoes and mash them up too. The main thing is that when you make this recipe try not to over do it with the flour or they will become too stodgy and have a rubber like texture. These Irish Potato cakes should still be light and fluffy and seasoned perfectly.

Leftover Mashed Potato Cakes tips


The key to this recipe is to make sure that the mashed potatoes are room temperature. We won’t be cooking them for very long, so if the mashed potatoes start out too cold, the middle of the cakes might be cold.

My potatoes came right from the fridge, so I put them in the microwave for a minute on the lowest setting—just long enough to get the chill off, but not make them too warm (you don’t want to cook the egg when you mix the ingredients together).

Or, just take the amount you need out of the fridge an hour or so before you’re going to start cooking!


The recipe calls for a small shallot, diced. If you don’t have a shallot you can substitute 1 1/2 tablespoons of yellow onion diced very small and 1/8 teaspoon minced garlic. But shallots are something that you should try to keep stocked. Trust me, you’ll start using them on everything. I don’t think I’d even heard of them until I read about them in Kitchen Confidential when I was about thirty. Anthony Bourdain said that they were one of the keys to making home-cooked food taste more like restaurant food, and he was absolutely right!

Nonstick Pan

The pan in the pictures is the larger one from this set, and I love it! It has a really heavy, thick bottom, and heats very evenly. The set is not very expensive, which fits my kitchen style—if I bought super-expensive non-stick pans I’d be afraid to use and abuse them like I do! [I don’t have that pan anymore, and it’s no longer available on Amazon! Now I have this one, and love it just as much.]


For the bacon, spring onion and mashed potato cakes, place the potatoes into a pan of salted water, bring to the boil and simmer for 12-15 minutes, or until the potatoes are tender.

Heat a frying pan until hot, add the chopped bacon and cook for 2-3 minutes, or until the bacon is golden-brown and crisp. Remove from the pan and set aside to drain on kitchen paper.

Drain the potatoes and return to the pan. Place the pan over the heat for a few seconds to drive off any excess moisture. Pass the potatoes through a ricer into a bowl and add the butter or olive oil.

Beat the potato mixture with a wooden spoon until well combined, then add the spring onions and cooked, chopped bacon and mix until well combined. Season, to taste, with salt and freshly ground black pepper.

Using your hands, form the mashed potato mixture into four equal-sized patties, then set aside to cool. When completely cool, place the patties into the fridge for 30-45 minutes to chill and set.

Meanwhile, for the sautéed wild mushrooms, preheat the oven to 200C/400F/Gas 6.

Place the bacon onto a baking tray and place a second baking tray on top to weigh it down and prevent it from curling as it cooks.

Cook in the oven for 5-8 minutes, or until browned and cooked through. Remove from the oven and set aside to cool for ten minutes, or until the bacon has crisped up and is firm.

Heat a pan until hot, then add the 50g/2oz butter and one tablespoon of the olive oil. Add the shallot and cook for 2-3 minutes, until the shallot has just softened.

Add the garlic and the mushrooms and cook for another 3-4 minutes, until the mushrooms have released their liquid and are tender. Season, to taste, with salt and freshly ground black pepper.

For the potato cakes, when the potato cakes have chilled and set, remove them from the fridge and dredge in the flour.

Heat a frying pan until hot, add the remaining two tablespoons of olive oil, then add the cakes, two at a time. Cook on both sides, turning carefully, for 3-4 minutes, until golden-brown on both sides and heated through. Keep warm.

Heat a separate frying pan until hot, add the remaining olive oil. Crack in the duck eggs and fry until cooked to your liking.

To serve, place a potato cake in the centre of each plate. Spoon some mushrooms onto each potato cake, piling them up carefully. Top with a fried duck egg, then season, to taste, with a little salt and black pepper. Finish with a sprig of chervil.

Recipe Summary

  • 1 pound russet or round red potatoes
  • ½ of a medium onion, very thinly sliced
  • 1 tablespoon olive oil
  • 2 teaspoons snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • Nonstick cooking spray

Preheat oven to 300 degrees F. Peel and coarsely shred potatoes immediately rinse with cold water in a colander. Drain well, pressing lightly, then pat dry with paper towels place in a large bowl. Quarter the onion slices. Stir onion, oil, thyme, salt, and pepper into potatoes.

Lightly coat an unheated very large nonstick skillet or griddle with nonstick cooking spray. Preheat skillet or griddle over medium heat. For each cake, scoop a slightly rounded measuring tablespoon of the potato mixture onto skillet or griddle. Press down potato mixture with a spatula to flatten evenly. Cook for 5 minutes. Using a wide spatula, carefully turn potato cakes (be sure not to turn cakes too soon or they will not hold together). Cook for 3 to 5 minutes more or until golden brown. Place cooked potato cakes on a baking sheet. Keep warm, uncovered, in oven while cooking remaining potato cakes. Repeat with remaining potato mixture, stirring mixture frequently. Makes 8 servings (16 potato cakes).

Soak potatoes in the water for 10 minutes drain and squeeae dry in a kitchen towel. In a large bowl, combine all ingredients except the oil mix thoroughly. Pour oil into a large skillet to a depth of 1/8 inchPlace ofer medium heat. For each pancake, pour 1/2 cup potato mixture into the pan flatten slightly. Cook about 6 minutes until crispy and brown, turning once. Repeat with more oil and remaining potato mixture. Serve with sour cream and applesauce, if desired. Makes 12 servings. * 2 pounds potatoes, grated into a bowl of cold water. * 1 medium onion, very finely chopped. Recipe By : File


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Calories per serving: 131

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