Potato & Cheese Pan-Fried Cakes

These Potato & Cheese Pan-Fried Cakes transform simple pantry staples—starchy potatoes, a single egg, melted butter, flour, and cheese—into golden-brown patties that are crispy on the outside and tender, cheesy inside. Inspired by Eastern European draniki and Scandinavian potato cakes, this recipe adds the indulgence of melted cheese for a gooey center. Whether served for breakfast, brunch, or a comforting side dish at dinner, these cakes deliver a satisfying blend of textures and flavors. Quick to prepare and infinitely adaptable, they’re perfect for using up leftover mashed potatoes or turning fresh spuds into an irresistible treat.

Cooking Time

• Preparation & Mashing: 15 minutes

• Mixing & Shaping: 10 minutes

• Pan-Frying: 20 minutes (10 min per batch)

• Total Active Time: 45 minutes

• Total Time: Approximately 1 hour

Ingredients

• 7–8 medium potatoes (≈1.2 kg), peeled and quartered

• ½ tsp fine salt, plus extra for seasoning

• 1 large egg, beaten

• 50 g unsalted butter, melted and slightly cooled

• 6 tbsp (≈60 g) all-purpose flour, plus extra for dusting

• 150 g grated cheese (cheddar, Gouda, or your favorite melting cheese)

• Vegetable oil, for frying

Step-by-Step Cooking Directions

1. Boil the Potatoes
   Place peeled and quartered potatoes in a large pot. Cover with cold water, add ½ tsp salt, and bring to a boil. Reduce heat and simmer 15–18 minutes, until potatoes are fork-tender. Drain well.

2. Mash and Season
   Return drained potatoes to the pot. Mash thoroughly until smooth—avoid lumps for the creamiest texture. Stir in the beaten egg and melted butter until combined.

3. Incorporate Flour & Cheese
   Sprinkle 6 tbsp flour over the mashed potatoes. Fold in gently, just until a soft dough forms. Stir in 150 g grated cheese, reserving a small handful for topping if desired. The mixture should hold together; if too wet, add another tablespoon of flour.

4. Shape the Cakes
   Lightly dust your hands and a work surface with flour. Divide the potato mixture into 8 equal portions (≈120 g each). Shape each into a patty about 2 cm thick and 8 cm in diameter.

5. Pan-Fry to Golden Perfection
   In a large nonstick skillet, heat enough vegetable oil to coat the bottom over medium heat. Fry 4–5 cakes at a time, without overcrowding, 5 minutes per side until deep golden brown and crisp. Transfer to a paper-towel-lined plate and season with a pinch of salt immediately. Repeat with remaining cakes.

6. Serve Warm
   Arrange the cakes on a platter. Sprinkle with any reserved cheese and serve at once for optimal crispness and melty interior.

Nutritional Information (per cake; yields 8 cakes)

• Calories: 220 kcal

• Protein: 6 g

• Carbohydrates: 22 g

  • Fiber: 2 g

  • Sugars: 1 g

• Fat: 12 g

  • Saturated Fat: 6 g

• Sodium: 260 mg

The Origins and Popularity of the Recipe

Potato cakes—known as draniki in Belarus and latkes in Jewish cuisine—have a long history as inexpensive, filling fare across Europe. Traditionally made with grated potatoes and fried in oil, variations incorporate eggs, flour, dairy, and fresh herbs. The addition of melted cheese elevates the humble cake into a richer dish reminiscent of Italian Gnocchi alla Romana or Spanish tortilla. In recent years, potato cakes have gained popularity on food blogs and home cooking shows as a weekend brunch staple, celebrated for their nostalgic comfort and adaptability.

Reasons Why You’ll Love the Recipe

• Quick & Simple: Minimal ingredients; no yeast or complex techniques.

• Textural Contrast: Crunchy exterior meets soft, cheesy interior.

• Versatile Meal: Serves as breakfast, snack, side, or vegetarian main.

• Crowd-Pleaser: Appeals to kids and adults alike with its familiar flavors.

• Make-Ahead Friendly: Cakes can be shaped ahead and fried just before serving.

Health Benefits

• Potatoes: Provide potassium, vitamin C, and fiber for digestive health.

• Cheese & Egg: Supply high-quality protein and calcium for bone strength.

• Moderate Fat: Uses measured butter and oil; pair with a salad to boost fiber and phytonutrient intake.

• Homemade Control: Avoids preservatives and excess sodium found in frozen alternatives.

Serving Suggestions

• Brunch Spread: Accompany with sour cream, smoked salmon, and chives.

• Dinner Side: Pair with grilled chicken, roasted vegetables, or a hearty stew.

• Snack Platter: Serve with aioli, ketchup, or yogurt-dill dip.

• Salad Complement: Balance richness with a crisp arugula–tomato salad.

Common Mistakes to Avoid

• Wet Dough: Excess moisture prevents crisping—thoroughly drain and mash potatoes, and add flour gradually.

• Overcrowding the Pan: Fry in batches to maintain oil temperature and ensure browning.

• Too-High Heat: Medium heat allows cakes to cook through without burning.

• Skipping Rest: Let cakes set briefly on paper towels to drain excess oil.

Pairing Recommendations

• Wine: A crisp Chardonnay or light rosé cuts through richness.

• Beer: A pilsner or wheat beer balances the savory flavors.

• Non-Alcoholic: Sparkling water with lemon or iced herbal tea provides refreshment.

Cooking Tips

• Uniform Size: Weigh portions for consistent cooking times.

• Cheese Variations: Experiment with Gruyère, fontina, or goat cheese for different flavor profiles.

• Herb Infusion: Add chopped parsley, chives, or dill to the potato mixture for freshness.

• Pan Choice: Use a heavy skillet or cast-iron for even heat distribution.

Similar Recipes to Try

• Greek Potatoes with Lemon & Oregano

• Italian Gnocchi alla Romana

• Swedish Pyttipanna (Hash)

• Corn & Potato Fritters

Variations to Try

• Spicy Version: Fold in diced jalapeño or sprinkle paprika.

• Vegetable Boost: Add grated carrot or finely chopped spinach.

• Sweet Twist: Incorporate a pinch of nutmeg and serve with apple sauce.

• Vegan Adaptation: Omit egg and cheese; bind with flaxseed meal and nutritional yeast.

Ingredient Spotlight: Potatoes

Potatoes are a global staple, valued for their versatility, nutrient density, and comfort factor. Rich in resistant starch when cooked and cooled, they feed beneficial gut bacteria. Their mild flavor makes them an ideal canvas for savory or sweet preparations.

Conclusion

Potato & Cheese Pan-Fried Cakes offer the perfect marriage of comfort and elegance. With a golden crust, tender interior, and melty cheese, they’re an easy yet impressive addition to any meal. Quick to prepare, endlessly customizable, and beloved by all ages, these cakes will become a reliable favorite in your culinary repertoire.

Frequently Asked Questions

1. Can I use leftover mashed potatoes?
   Yes—reduce butter and flour slightly if potatoes are very moist.

2. How do I reheat leftover cakes?
   Warm in a 180 °C oven for 5–7 minutes to restore crispness.

3. Can I bake instead of frying?
   Yes—brush with oil and bake at 200 °C for 15–20 minutes, flipping halfway.

4. My cakes fell apart—why?
   The mixture was too wet; add more flour or chill shaped cakes before frying.

5. Can I freeze before cooking?
   Freeze shaped cakes on a tray, then transfer to bags; fry from frozen, adding 1–2 minutes per side.

6. What cheese works best?
   Cheddar offers sharpness; Gruyère melts luxuriously. Use 150 g total.

7. Is this recipe gluten-free?
   Replace flour with a gluten-free blend or mashed white beans (increase egg by one).

8. How can I make them crispier?
   Drain oil well and fry over medium-high heat in a nonstick or cast-iron pan.

9. Can I omit the egg?
   Use a flax egg (1 Tbsp flaxseed meal + 3 Tbsp water) as binder.

10. What else can I add to the batter?