Mild & Spicy Potato Cakes

These little Potato Cakes are great to make with leftover mashed potato - and are definitely worth making fresh mash for too! They make for a tasty main course, served with some salad and roasted red peppers... but they might be best eaten with a slice of white toast and a poached or fried egg. A dollop of ketchup or chilli sauce, and you could be in heaven! Makes a fabulous brunch, lunch or supper - so is super flexible as well as being healthy.


  • Potatoes (4 or 5?)
  • Sweet Potato (1 or 2?)
  • 1 Onion
  • Fresh Red Chilli
  • Pinch Chilli Powder
  • Small Clove Garlic (optional)
  • Mustard Seeds (1 tsp)
  • Chives

Boil the Potatoes ready to mash (I don’t peel them; I just fish some of the bigger bits of skin out of the mash whilst mashing… very lazy, I know, but it still tastes really good).  When you get to mashing them, don’t worry too much about lumps either

Finely chop the Onion and Leek.  Heat a little Olive Oil in a pan – and add the mustard seeds.  When they start to crackle, add the chopped Onion and Leek and cook for 10 minutes or so.  When the mix is soft is soft, add some chopped Chilli and Garlic. Cook for a few moments – take the pan off the heat and let the Onion mix cool

Wash, dry and finely chop the Chives

Now in a large bowl, mix together the Mashed Potato, the cooked Onions and Leeks and the Chives. Add a sprinkle of Salt and lots of Black Pepper – also a pinch of Chilli powder (depending on how spicy they are and how spicy you’d like them to be!).  Taste – and add a little of what you think it needs

Now using a dessert spoon – make little patties out of the Potato mix – and lay them out onto a sheet of greaseproof paper on a baking tray

No extra Oil required – just bake them for 20 – 35 mins at 200˚c or until they are crispy on the outside and creamy on the inside

Very good (and healthy) supper dish – but also good for brunch with some fried eggs and toast (maybe leave out the garlic?!)


Tagged , , ,