Potato Cakes

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"Another find whilst scrolling through my recipes. This was a cut out from the Womans Weekly. I remember that I used to love these as a child ( I never liked meat back then either, so I did not use bacon for myself). I remember them being a bit fiddly to shape; so I used to place in the fridge before shaping, but everyone enjoyed these when they were made."

Original is 12 servings


  • Serving Size: 1 (72.6 g)
  • Calories 227.1
  • Total Fat - 16.4 g
  • Saturated Fat - 6.2 g
  • Cholesterol - 37.1 mg
  • Sodium - 459.7 mg
  • Total Carbohydrate - 9.1 g
  • Dietary Fiber - 1.3 g
  • Sugars - 0.5 g
  • Protein - 10.9 g
  • Calcium - 40 mg
  • Iron - 0.7 mg
  • Vitamin C - 3.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Boil, steam or microwave potato until tender; drain. Mash potato in large bowl until smooth.

Step 2

Meanwhile; cook the onion and bacon in small non-stick frying pan, stirring, until bacon is crisp. Add bacon mixture to potato with cheese and sour cream; stir to combine. ( I remember placing these in the fridge for a while to make easier to handle).

Step 3

Using floured hands, shape potato mixture into 12 patties; roll in flour, shake off excess.

Step 4

Heat the butter and oil in large frying pan and fry the potato cakes, in batches, until browned lightly both sides.

Step 5

Serve with lemon wedges, if desired.


No special items needed.

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