Potato, cheese and ham cakes

    32 min

    These delightful potato cakes are packed with flavour from the cheese, ham and sweetcorn. Great served with grilled tomatoes and baked beans for a comforting supper.


    Dorset, England, UK
    3 people made this

    Serves: 4 

    • 450g (1 lb) floury potatoes, peeled and diced
    • 1 tablespoon butter
    • 3 tablespoons sunflower oil
    • 1 leek, sliced
    • 85g (3 oz) mature Cheddar cheese, grated
    • 110g (4 oz) thickly sliced ham, diced
    • 1 (200g) tin sweetcorn, drained
    • 2 teaspoons wholegrain mustard
    • 1 egg, beaten
    • salt and pepper, to taste
    • 4 tablespoons seasoned plain flour

    Prep:20min  ›  Cook:12min  ›  Ready in:32min 

    1. Cook the potatoes in a saucepan with salted boiling water until soft. Drain and mash with butter. Set aside.
    2. Heat 1 tablespoon oil in a frying pan and cook and stir leek for 5 minutes until soft.
    3. Add leek to the mashed potatoes together with the cheese, ham, sweetcorn, mustard, egg and seasoning. Stir until thoroughly combined. Shape into 8 cakes.
    4. Roll cakes in seasoned flour and fry in the remaining oil for about 6 minutes, turning once. Pat dry on kitchen paper and serve two cakes per person.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)