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Serve these Cheddar Potato Cakes with a side of sour cream or your favorite dipping sauce for extra flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet over medium heat until crispy again.
These cakes can also be frozen for up to 1 month. Just make sure to place a piece of parchment paper between each cake to prevent them from sticking together.
Variations:
Add crumbled bacon to the potato mixture for a smoky flavor.
Try using different types of cheese, such as mozzarella or gouda, for a unique twist.
For a more savory version, incorporate finely diced onions or garlic into the mixture.
Make it a gluten-free dish by replacing the all-purpose flour with a gluten-free flour blend or cornstarch.
FAQ:
Can I make these potato cakes without eggs?
Yes, you can use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) or a mashed avocado as a substitute for the egg.
Can I make these cakes in the oven instead of frying?
Yes, you can bake the potato cakes at 400°F (200°C) for about 20-25 minutes, flipping halfway through, until golden and crispy.
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