DifficultyBeginnerTotal Time40 mins

• Makes 12 cakes

Potato Cakes with Sweetcorn and Cheddar Cheese

Ingredients

 900 g - 1kg / 4 large potatoes, peeled and cut into bite-sized pieces
 Salt, to season
 140 g / 1 cup frozen sweetcorn
 120 g / 1 cup cheddar cheese, grated
 75 g / ½ cup Bisto Corn Flour + extra for dusting
 ½ tsp Hinds Turmeric
 1½ tsp Hinds Potato Spice
 Oil, to fry

Method

1

1 In a large pot, cook the potatoes in boiling water with salt for 15 minutes or until the potatoes are soft, then remove from the water.

2

2 In a large mixing bowl, combine the potatoes, frozen sweetcorn, cheddar cheese, corn flour, Hinds Turmeric and Hinds Potato Spice. Using a wooden spoon combine the mixture well.

3

3 Divide the mixture into 12-equal-sized balls and gently flatten each ball with your hands to make the potato cakes. Lightly coat each potato cake in corn flour before frying to stop them from sticking to the pan.

4

4 In a large frying pan on medium heat, fry the potato cakes for 2 - 3 minutes on each side until golden brown and crispy. Remove from the heat and serve.

Chef's Tip
5

Serve with a side salad to make a light meal or serve with a dipping sauce as a snack.

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Ingredients

 900 g - 1kg / 4 large potatoes, peeled and cut into bite-sized pieces
 Salt, to season
 140 g / 1 cup frozen sweetcorn
 120 g / 1 cup cheddar cheese, grated
 75 g / ½ cup Bisto Corn Flour + extra for dusting
 ½ tsp Hinds Turmeric
 1½ tsp Hinds Potato Spice
 Oil, to fry

Directions

1

1 In a large pot, cook the potatoes in boiling water with salt for 15 minutes or until the potatoes are soft, then remove from the water.

2

2 In a large mixing bowl, combine the potatoes, frozen sweetcorn, cheddar cheese, corn flour, Hinds Turmeric and Hinds Potato Spice. Using a wooden spoon combine the mixture well.

3

3 Divide the mixture into 12-equal-sized balls and gently flatten each ball with your hands to make the potato cakes. Lightly coat each potato cake in corn flour before frying to stop them from sticking to the pan.

4

4 In a large frying pan on medium heat, fry the potato cakes for 2 - 3 minutes on each side until golden brown and crispy. Remove from the heat and serve.

Chef's Tip
5

Serve with a side salad to make a light meal or serve with a dipping sauce as a snack.

Potato Cakes With Sweetcorn And Cheddar Cheese
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