Spelt Smoked Cheddar Potato Cakes turn leftover mash into a pan-fried side that stays crisp at the edges and soft in the middle. Spelt flour binds the potato instead of plain flour, adding a light, nutty note to the crust.
Smoked cheddar melts through the mixture as the cakes fry, so every bite carries a smoky edge without extra seasoning. The recipe uses one bowl and one skillet, which keeps cleanup simple.
I make these when I have extra mashed potato and want something more interesting than a reheated side. The batter comes together in about 15 minutes, then a short cooling rest helps the cakes hold their shape in the pan.
Fry them in batches over medium heat so the crust turns golden rather than steaming soft. Serve warm with a fried egg on top or alongside a green salad for a light lunch.
Why You’ll Love This Recipe
- Uses up leftover mashed potato with no waste
- Crisp crust holds up without deep frying
- Smoked cheddar adds flavour without extra seasoning
- One bowl and one skillet for the whole recipe
Ingredient Notes
- potatoes: Use a starchy variety like Maris Piper or Russet. Drain and mash them dry, wet mash makes cakes that fall apart in the pan.
- smoked cheddar: Grate it yourself for even melting. Regular cheddar works too, just add a pinch of smoked paprika to keep the smoky note.
- spelt flour: Binds the mixture and gives a slightly nutty crust. Whole spelt works but makes a denser, darker cake.
- egg: Holds the mixture together as it fries. Skip it and the cakes will be more crumbly, though still workable if handled gently.
- spring onions: Add mild onion flavour without overpowering the cheddar. Chives work as a milder substitute.
- smoked paprika: Reinforces the smoky flavour from the cheddar. Leave out if your cheddar is already strongly smoked.
Crispy Pan-Fried Spelt Potato Cakes with Cheddar
Description
These cakes mix cooled mashed potato with spelt flour and smoked cheddar, then pan-fry in batches until the crust turns golden and the centre stays soft.
Ingredients
Instructions
- Peel and cube the potatoes. Boil in salted water for 15 to 18 minutes until fork-tender, then drain well.
- Mash the potatoes until smooth. Spread over a plate and let cool for 10 minutes so the mixture doesn't scramble the egg.
- Add the spelt flour, smoked cheddar, egg, spring onions, smoked paprika, salt and pepper to the mash. Mix until just combined, overmixing makes the cakes dense.
- Divide the mixture into 8 portions, about 100 g each. Shape into patties around 8 cm wide and 1.5 cm thick, dusting your hands with extra spelt flour if the mixture is sticky.
- If the patties feel soft, chill them for 10 minutes before frying to help them hold their shape.
- Heat 1.5 tbsp olive oil in a 12-inch / 30 cm nonstick skillet over medium heat.
- Fry 4 cakes at a time, without crowding the pan, for 3 to 4 minutes per side until the crust is golden brown and releases easily.
- Add the remaining oil to the pan and repeat with the second batch.
- Transfer the cooked cakes to a wire rack briefly to keep the crust crisp. Serve warm.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 7g35%
- Cholesterol 55mg19%
- Sodium 540mg23%
- Potassium 600mg18%
- Total Carbohydrate 44g15%
- Dietary Fiber 3g12%
- Sugars 2g
- Protein 13g26%
- Vitamin A 350 IU
- Vitamin C 14 mg
- Calcium 180 mg
- Iron 1.5 mg
- Vitamin D 10 IU
- Vitamin E 1 mg
- Vitamin K 3 mcg
- Thiamin 0.15 mg
- Riboflavin 0.15 mg
- Niacin 2 mg
- Vitamin B6 0.3 mg
- Folate 30 mcg
- Vitamin B12 0.3 mcg
- Phosphorus 160 mg
- Magnesium 30 mg
- Zinc 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Mash potatoes dry before adding other ingredients
- Cool mash for 10 minutes before mixing in egg
- Fry in two batches, don't crowd the skillet
- Flip only once the crust releases on its own
