There’s something comforting about a plate of golden potato cakes.

They remind many of us of simple family dinners, using up leftovers and stretching the budget without anyone feeling short-changed. Crisp on the outside, soft and fluffy in the middle, they’re just as welcome today – whether served with a salad for lunch or alongside grilled meat for dinner.

Best of all, they’re endlessly adaptable. Here’s a classic base recipe, followed by three easy variations to suit different tastes.

Classic Potato Cakes

Ingredients

4 medium potatoes, peeled and chopped
1 egg, lightly beaten
¼ cup plain flour (plus extra for dusting)
2 tablespoons milk
Salt and pepper to taste
2–3 tablespoons olive oil or butter for frying

Method

Boil the potatoes in salted water until tender (about 15 minutes).
Drain well and mash until smooth. Allow to cool slightly.
Stir through the egg, flour, milk, salt and pepper until combined.
With floured hands, shape mixture into patties about 2cm thick.
Lightly dust with flour.
Heat oil or butter in a frying pan over medium heat.
Cook for 3–4 minutes each side until golden and crisp.
Serve warm with a dollop of sour cream, tomato relish or a simple green salad.

Salmon & Dill Potato Cakes
Perfect for a light lunch or easy weeknight dinner.

Add to the base mixture:
185g tin salmon, drained and flaked (remove large bones if preferred)
1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)
1 teaspoon lemon zest
Tip: Serve with a squeeze of lemon and a spoonful of Greek yoghurt.

Why it works: The salmon adds protein and flavour, turning a humble side into a satisfying main.

Cheese, Chives & Parsley
A crowd-pleaser that pairs beautifully with grilled sausages or roast chicken.

Add to the base mixture:
½ cup grated tasty cheese
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley
Tip: Add a pinch of nutmeg for a subtle old-world flavour.

Why it works: The cheese melts inside, creating a soft, savoury centre with plenty of flavour.

Ham & Corn
A hearty option that’s excellent for using up fridge leftovers.

Add to the base mixture:
½ cup finely diced ham
½ cup corn kernels (fresh, frozen or canned, drained)
1 tablespoon finely chopped spring onion
Tip: Add a tablespoon of grated zucchini if you have it on hand.

Why it works: The sweetness of the corn balances the saltiness of the ham, making these particularly popular with grandchildren.

Helpful Tips
If the mixture feels too soft, chill it in the fridge for 20–30 minutes before shaping.
For extra crispiness, use a mix of butter and oil.
These freeze well – place baking paper between layers and freeze for up to two months.
Simple, economical and endlessly adaptable, potato cakes remain one of those dependable recipes every home cook should have in their back pocket.