Mary Berry’s Potato Cakes are made with potatoes, butter, panko breadcrumbs, and olive oil. This delicious Potato Cakes recipe creates a tasty side dish that takes about 18 minutes to prepare and can serve up to 4 people.
This Potato Cakes Recipe Is From Quick Cooking Cookbook by Mary Berry
Mary Berry Potato Cakes Ingredients
- 500g (1lb 2oz) potatoes (Désirée, King Edward, or Maris Piper), peeled and chopped into 4cm (1½in) chunks
- 25g (1oz) butter
- 25g (1oz) panko breadcrumbs
- 2–3 tbsp olive oil
- Salt and pepper to taste
How To Make Mary Berry Potato Cakes
- Cook the Potatoes: Place the potato chunks in a saucepan of boiling salted water and cook for about 15 minutes, or until tender. Drain the potatoes and return them to the pan to steam off excess moisture.
- Mash the Potatoes: Mash the potatoes with the butter until smooth. Season with salt and pepper to taste.
- Shape the Cakes: Allow the mashed potatoes to cool slightly. Divide the mixture into four even-sized portions. Shape each portion into a ball, then flatten into cakes. Coat each cake in panko breadcrumbs, pressing them in lightly.
- Cook the Potato Cakes: Heat a frying pan over high heat. Add 2–3 tbsp olive oil and let it heat up. Fry the potato cakes for about 2 minutes on each side, or until golden brown and piping hot.
Recipe Tips
- Choose the Right Potatoes: Use starchy potatoes like Désirée, King Edward, or Maris Piper for a fluffy texture. Avoid waxy potatoes as they can make the cakes dense.
- Don’t Overcook Potatoes: Cook the potatoes until just tender to prevent them from becoming too mushy when mashed.
- Cool the Mashed Potatoes: Let the mashed potatoes cool slightly before shaping. This makes them easier to handle and helps the cakes hold their shape.
- Press the Breadcrumbs Well: Make sure to press the panko breadcrumbs onto the cakes firmly so they stick well during frying and create a crispy coating.
- Get the Pan Hot: Ensure the frying pan is hot before adding the oil. This helps achieve a golden, crispy exterior quickly without overcooking the inside.
What To Serve With Potato Cakes?
These crispy Potato Cakes pair well with a fresh green salad, sautéed vegetables, or a dollop of sour cream. They also can be served alongside baked beans, a poached egg, or grilled chicken for a tasty dinner.
How To Store Leftovers Potato Cakes?
- Refrigerate: Let the Potato Cakes cool to room temperature. Store them in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze the cooled Potato Cakes on a baking sheet for 1 hour. Then, move them to a freezer-safe bag or container. Thaw in the fridge overnight before reheating in a frying pan or oven until hot.
How To Reheat Leftovers Potato Cakes?
- In The Oven: Preheat the oven to 180°C (350°F). Place the Potato Cakes on a baking sheet and heat for 10-15 minutes or until hot and crispy.
- In The Microwave: Place the Potato Cakes on a microwave-safe plate. Heat on high for 1-2 minutes, checking every 30 seconds until heated through.
- On the Stove: Heat a frying pan over medium heat. Add a small amount of oil and fry the Potato Cakes for 2-3 minutes on each side, or until hot and crispy.
Mary Berry Potato Cakes Nutrition Facts
Serving Size: 1 cake (approx. 100g)
- Calories: 180
- Total Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 200mg
- Potassium: 400mg
- Total Carbohydrate: 22g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 4g
More Mary Berry Recipe:
- Mary Berry Lemon Sole With Fennel Slaw
- Mary Berry Canon Of Lamb With Mint Gravy
- Mary Berry Roasted Pepper and Ricotta Rolls
- Mary Berry Cheese Scones
- Mary Berry Sage And Onion Stuffing Balls
- Mary Berry Potato Wedges
Mary Berry Potato Cakes
Description
Mary Berry’s Potato Cakes are made with potatoes, butter, panko breadcrumbs, and olive oil. This delicious Potato Cakes recipe creates a tasty side dish that takes about 18 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Cook the Potatoes: Place the potato chunks in a saucepan of boiling salted water and cook for about 15 minutes, or until tender. Drain the potatoes and return them to the pan to steam off excess moisture.
- Mash the Potatoes: Mash the potatoes with the butter until smooth. Season with salt and pepper to taste.
- Shape the Cakes: Allow the mashed potatoes to cool slightly. Divide the mixture into four even-sized portions. Shape each portion into a ball, then flatten into cakes. Coat each cake in panko breadcrumbs, pressing them in lightly.
- Cook the Potato Cakes: Heat a frying pan over high heat. Add 2–3 tbsp olive oil and let it heat up. Fry the potato cakes for about 2 minutes on each side, or until golden brown and piping hot.
Notes
- Choose the Right Potatoes: Use starchy potatoes like Désirée, King Edward, or Maris Piper for a fluffy texture. Avoid waxy potatoes as they can make the cakes dense.
- Don’t Overcook Potatoes: Cook the potatoes until just tender to prevent them from becoming too mushy when mashed.
- Cool the Mashed Potatoes: Let the mashed potatoes cool slightly before shaping. This makes them easier to handle and helps the cakes hold their shape.
- Press the Breadcrumbs Well: Make sure to press the panko breadcrumbs onto the cakes firmly so they stick well during frying and create a crispy coating.
- Get the Pan Hot: Ensure the frying pan is hot before adding the oil. This helps achieve a golden, crispy exterior quickly without overcooking the inside.
Mary Berry Potato Cakes