Description
These Cheesy Potato Cakes are crispy on the outside, fluffy on the inside, and packed with flavor. Made with mashed potatoes, cheese, herbs, and a hint of lemon and garlic, they’re a delicious and satisfying snack or side dish.
Ingredients
Units
Scale
Potato Cakes:
- 4 large potatoes, peeled and boiled (such as Desiree or Russet)
- 3 tablespoons gluten-free plain flour
- 2 large eggs, lightly whisked
- 2 green onions, finely sliced
- 2 tablespoons grated Parmesan cheese (dairy-free equivalent if needed)
- 1 cup shredded cheddar cheese (dairy-free equivalent if needed)
- 1/2 cup finely chopped parsley and dill
- Sea salt and freshly ground black pepper to taste
- Juice of 1/2 lemon
- 2 garlic cloves, minced
- 1/4 cup extra virgin olive oil for frying
Sour Cream Dip:
- 130g (about 1/2 cup) sour cream
- Juice of 1/2 lemon
- 2 tablespoons chives, finely chopped
Instructions
- Combine Ingredients: In a large bowl, combine mashed potatoes, flour, eggs, green onions, Parmesan cheese, cheddar cheese, parsley, dill, salt, pepper, lemon juice, and garlic. Mix well and refrigerate for 15 minutes.
- Make Dip: While the potato mixture rests, combine sour cream, lemon juice, and chives in a small bowl. Refrigerate until ready to serve.
- Shape Potato Cakes: Divide the potato mixture into 12 portions and shape each into a ball, then flatten slightly.
- Fry: Heat olive oil in a large skillet over medium heat. Fry potato cakes for 2 minutes per side, or until golden brown and crispy.
- Serve: Serve warm or at room temperature with a side salad, smoked salmon, and the sour cream dip.
Notes
- For best results, use starchy potatoes like Desiree or Russet.
- If the mixture is too wet, add a little more flour.
- Adjust the frying time depending on the thickness of the potato cakes.
- For a vegan version, use vegan cheese and sour cream alternatives.
Nutrition
- Serving Size: 1 potato cake
- Calories: 210
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 45mg
