Mashed potato with a twist. Potato patties loaded with crispy bacon and melted cheese.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 15 minutes
    • British
    • Gluten Free

    Loaded Mashed Potato Cakes

    Recipe Information

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    600g Cold Mashed Potato

    150g Cheddar Cheese, grated

    50g Plain Flour

    6 Strips Streaky Bacon

    1 Onion

    2 Garlic Cloves

    8g Fresh Basil

    8g Fresh Parsley

    2 Eggs

    50g Butter

    30ml Olive Oil

    Sea Salt and Black Pepper

    A little Sunflower Oil


    In a large frying pan, fry the bacon in a little oil until crispy. Leave to cool on some kitchen paper, then crumble into small bits.

    Peel and chop the onion finely. Peel and mince the garlic.

    Using the same pan and any leftover oil, sauté the onion and garlic for 5 minutes on a low light.

    In a large bowl, mix the mashed potato, bacon, cheese, onion and garlic together.

    Chop the parsley and basil, add to the mix and season with salt and pepper.

    Whisk the eggs and add to the mix. Sprinkle in the flour and mix well.

    Divide the mixture into 8 portions, roll into balls and flatten into a patty shape with the back of your hand.

    Fry the cakes in the butter and olive oil for 3 minutes each side, until crisp and golden.

    Serve immediately, topped with sliced spring onions, sour cream or ketchup.

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