Crispy Veggie Potato Cakes are the perfect fusion of comfort food and nutritious vegetables. Made with mashed potatoes, fresh carrots, celery, and gooey mozzarella cheese, these golden patties are packed with flavor and texture. Lightly seasoned with garlic powder, black pepper, and salt, then bound together with cornstarch for that satisfying crispy finish, they are ideal for a quick lunch, hearty dinner, or even a savory snack. Whether you’re serving them with a fresh salad, a dollop of sour cream, or a spicy dipping sauce, these veggie potato cakes will leave everyone asking for more. Versatile, budget-friendly, and absolutely delicious, this recipe makes it easy to sneak more veggies into your day in the most delightful way.
Full Recipe
Ingredients
250 grams potatoes (peeled and diced)
25 grams chopped carrots
25 grams chopped celery
30 grams mozzarella cheese (shredded)
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
50 grams cornstarch
1 tablespoon cooking oil (for frying)
Cooking Directions
Boil the potatoes in salted water until tender, about 12–15 minutes. Drain well and mash until smooth. Let them cool slightly.
While the potatoes are boiling, sauté the carrots and celery in a non-stick pan with a splash of water or oil for about 3–5 minutes until softened. Let cool.
In a mixing bowl, combine the mashed potatoes, sautéed vegetables, shredded mozzarella, garlic powder, salt, and pepper.
Add the cornstarch gradually and mix until a firm dough forms. If the mixture is too soft, add a bit more cornstarch.
Divide the mixture into small portions and shape them into flat, round cakes or patties.
Heat 1 tablespoon of oil in a skillet over medium heat.
Fry the patties for 3–4 minutes on each side until golden brown and crispy.
Remove from the pan and place on a paper towel-lined plate to drain excess oil.
Serve hot with your favorite dipping sauce or a side salad.
Nutrients (per 2 cakes)
Calories: 210 kcal
Protein: 5 g
Fat: 6 g
Carbohydrates: 32 g
Fiber: 3 g
Sugar: 1 g
Sodium: 230 mg
Calcium: 70 mg
Vitamin A: 1400 IU
Iron: 1.2 mg
Why You’ll Love This Recipe
These crispy veggie potato cakes are everything you could want in a comforting dish — crispy on the outside, soft and cheesy inside, and filled with flavor. It’s a great way to use up leftover vegetables and sneak in some extra nutrients for picky eaters. The best part? They’re ready in under 30 minutes and use pantry staples. They’re kid-friendly, freezer-friendly, and can be easily customized. You can serve them as an appetizer, side dish, or a meatless main course.