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Crispy Pan-Fried Spelt Potato Cakes with Cheddar

Golden pan-fried spelt potato cakes stacked on a wooden board with melted smoked cheddar visible at the edges

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
Hands shaping spelt potato cake patties beside a bowl of grated smoked cheddar and sliced spring onions

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.
Two smoked cheddar potato cakes plated with a fried egg and fresh greens on a table set for brunch
Prep Time 15 mins
Cook Time 30 mins
Rest Time 10 mins
Total Time 55 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 180  C
Servings: 4
Estimated Cost: 1.80
Calories: 210
Best Season: all_year_round
Dietary: Contains Dairy, Contains gluten, contains-eggs, Vegetarian
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
  • 600 g potatoes (peeled, cubed, boiled and mashed)
  • 100 g smoked cheddar (grated)
  • 80 g spelt flour (plus extra for shaping)
  • 1 egg (large; beaten)
  • 2 spring onions (finely sliced)
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp olive oil (for frying, divided)
Instructions
  1. 1
    Peel and cube the potatoes. Boil in salted water for 15 to 18 minutes until fork-tender, then drain well.
  2. 2
    Mash the potatoes until smooth. Spread over a plate and let cool for 10 minutes so the mixture doesn't scramble the egg.
  3. 3
    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.
  4. 4
    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.
  5. 5
    If the patties feel soft, chill them for 10 minutes before frying to help them hold their shape.
  6. 6
    Heat 1.5 tbsp olive oil in a 12-inch / 30 cm nonstick skillet over medium heat.
  7. 7
    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.
  8. 8
    Add the remaining oil to the pan and repeat with the second batch.
  9. 9
    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
Keywords: spelt potato cakes, smoked cheddar potato cakes, pan-fried potato cakes, leftover mashed potato recipe

Equipment

  • 12-inch / 30 cm nonstick skillet
  • potato masher
  • box grater
  • mixing bowl
  • wire rack

Tips

  • Drain boiled potatoes well and mash them dry, excess water makes the mixture too soft to hold shape.
  • Cool the mash for 10 minutes before mixing in the egg so it doesn't scramble on contact.
  • Chill shaped cakes for 10 minutes if the mixture feels soft, this firms them up before frying.
  • Fry in two batches of four so the cakes have room to crisp instead of steaming each other.
  • Wait for the edges to turn golden and pull slightly from the pan before flipping, this stops them breaking apart.

Variations

  • Add 50g cooked crumbled bacon to the mixture for a smokier, heartier version.
  • Swap smoked cheddar for smoked Gouda for a milder, creamier melt.
  • Mix in 1 tbsp chopped chives and a squeeze of lemon zest for a lighter, fresher finish.

Storage and Reheating

Store cooked potato cakes in an airtight container in the fridge for 3-4 days, separated by parchment so they don't stick together.

Reheat in a skillet with a small amount of oil over medium heat for 2-3 minutes per side, or in an oven at 190 C / 375 F for 8-10 minutes, until the crust crisps back up.

Freeze cooked, cooled cakes on a tray until firm, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the oven at 190 C / 375 F for 15-18 minutes, no need to thaw first.

Serving Suggestions

Serve these potato cakes warm with a fried or poached egg on top for a simple brunch plate. A spoonful of chutney or brown sauce on the side balances the smoky cheddar.

For a lighter lunch, pair two cakes with dressed greens and a dollop of soured cream. They also work as a side dish next to grilled sausages or roast chicken.

Leftover cakes make a good base for a fried egg sandwich the next morning.

Read it online: https://greatbritishspeltrecipes.com/recipe/pan-fried-spelt-smoked-cheddar-potato-cakes/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!