These cheesy potato cakes are a really delicious and indulgent tasting recipe that is perfect for any time of day either on its own or as part of a larger meal. I use all dairy free products in this meaning it is vegan friendly but you could easily substitute them for dairy containing products if preferred.
Making the patties can be a little bit fiddly as they can be awkward to seal but they are honestly worth it! I have a little technique of splitting each patty into two and poking a hole into the middle of one to form a well before spooning in the sauce. I then use the second potato patty as a little lid and place it over the well, pinching the potato together with my fingers to seal it.
As everything will already be cooked these won’t need to be in the pan for very long. Just cook them for a few minutes on either side, (making sure you are gentle when flipping these), until they are golden brown.
If you wanted you could actually substutite the leeks in these potato cakes for chopped white or red onion – just make sure you cook it first. Alternatively you could probably skip this ingredient completely and just have cheesy stuffed potato cakes. This recipe is without a doubt my favourite way to use up any leftover mashed potatoes you might have!
You should have plenty of the cheesy leek mixture leftover to top the potato cakes with on the plate for extra cheesy goodness! If you like this recipe you may also like the recipe for my Cheesy Mushroom Stuffed Potato Cakes which you can find here.
Alternatively, to use up leftover mashed potato you may prefer to make my Bubble & Squeak Bowl.
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