Cheesy potato cakes

Cheesy potato cakes




Gluten-free, nut-free

  • 2-3 cups leftover mashed potato
  • ½ cup grated tasty cheese
  • ½ cup corn kernels (cooked if fresh or frozen)
  • 1 egg
  • 1 teaspoon butter or oil


Combine potato, cheese, corn and egg in a bowl. Mix well to combine. Divide mixture into eight portions and form into small cakes.

Heat a non-stick frypan over medium heat. Melt butter and cook cakes, 4 at a time, for 5 minutes each side or until golden and crisp.

Serve as a snack after school or as a vegetable dish with the main meal.

Serving Suggestions


  • No green bits in sight for my kids, but you could add peas, parsley or other mashed veg to these tasty little cakes.

Leave A Comment