Potato cakes
Preparation time:
Makes: 30 cakes
Recipe highlights Serves: 30
- Suitable to freeze
- Store covered in fridge (under 5°C)
- Gluten free
- Egg free
- Nut free
- Low salt
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Ingredients
- 1 kg potatoes, peeled and quartered
1 clove garlic, crushed
pepper, to taste
3 tablespoons flat leaf parsley, finely chopped
1/2 cup cheddar cheese, finely grated (60g)
2 tablespoons low fat sour cream
Cooking method
-
1. Steam potatoes until tender and place in a large bowl.
2. Mash potato well.
3. Add remaining ingredients and mix.
4. Line 2 oven trays with non-stick baking paper.
5. Shape tablespoonfuls of mixture into round cakes and place on baking trays.
6. Bake in a very hot oven (200ºC - 210ºC) for 15 minutes or until brown.
Notes: Serve with a dob of sour cream.
If you are preparing food for people on a gluten-free diet, always check the ingredients on all food labels, especially any prepared items like sauces.
Nutritional facts
 | Average quantity per Serving | Average quantity per 100g |
| Weight (g) | 37.30g | 100.00g |
| Energy (kJ) | 133.42kJ | 357.73kJ |
| Protein (g) | 1.44g | 3.86g |
| Total fat (g) | 0.78g | 2.09g |
| - Saturated fat (g) | 0.48g | 1.29g |
| - Polyunsaturated fat (g) | 0.02g | 0.05g |
| - Monounsaturated fat (g) | 0.21g | 0.55g |
| Cholesterol (mg) | 2.31mg | 6.19mg |
| Carbohydrate-available (g) | 4.47g | 11.99g |
| CarbohydrateSE (g) | 4.44g | 11.90g |
| - Sugars (g) | 0.23g | 0.62g |
| Water (g) | 29.37g | 78.75g |
| Dietary fibre (g) | 0.57g | 1.54g |
| Thiamin (mg) | 0.03mg | 0.09mg |
| Riboflavin (mg) | 0.02mg | 0.06mg |
| Niacin (mg) | 0.44mg | 1.19mg |
| Niacin equivalents (mg) | 0.76mg | 2.04mg |
| Vitamin C (mg) | 8.16mg | 21.87mg |
| Total folate (ug) | 11.16ug | 29.91ug |
| Total vitamin A equivalents (ug) | 12.07ug | 32.36ug |
| Retinol (ug) | 6.93ug | 18.58ug |
| Beta carotene equivalents (ug) | 30.15ug | 80.83ug |
| Sodium (mg) | 16.29mg | 43.67mg |
| Potassium (mg) | 158.77mg | 425.69mg |
| Magnesium (mg) | 7.43mg | 19.92mg |
| Calcium (mg) | 20.18mg | 54.12mg |
| Phosphorus (mg) | 31.53mg | 84.54mg |
| Iron (mg) | 0.26mg | 0.69mg |
| Zinc (mg) | 0.23mg | 0.61mg |
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Source: These recipes were developed and tested by Consumer Science students studying Community Nutrition at RMIT University in 2003.
This recipe was orginally published as:
Potato cakes
Recipe publication date on: 07/23/2003
Last reviewed on: 14/11/2013
