These Spicy Potato Patties with creamy cheese sauce is so delicious, packed with mushrooms, sweetcorn, jalapeños and spices. The potato patties are egg-free and use cornflour and flour to help bind and shape them. Topped with a creamy cheese sauce is the absolute crowning glory for this recipe.

 They are so irresistibly delicious and addictive and the great part is, that this recipe is so easy and quick to make and put together.

POTATO PATTIES MAKES A GREAT SIDE DISH

If you are serving these potato patties and cheese sauce to go with a vegetarian menu, then try it with a warm lentil salad, or leave out the cheese sauce and serve with a 3 bean chilli.

Serving on a non-vegetarian menu, these potato cakes with cheese sauce make a fantastic side dish to salmon or roast chicken.

MAKING THE SPICY POTATO PATTIES

POTATOES

Start by peeling the potatoes and boiling in salted water for about 20 minutes

When cooked, strain out the water and mash with a potato masher or fork. Leave aside to cool and add a ¼ cup of cornstarch and a ¼ cup of flour to the cooled mashed potatoes and mix with a spoon to combine.

FILLING

While the potatoes are boiling, you can get started with the filling

Add 2 tablespoons of oil to a large pan and turn the heat on to medium.

Toss in the chopped onion, chopped jalapeños, 250g mushrooms, crushed garlic and ½ cup frozen or fresh sweet corn to the pan.

Stir in ¼ teaspoon each of chilli powder or cayenne pepper, dried mixed herbs and freshly ground black pepper.

Cook for 10 minutes until the vegetables are tender and cooked.

COMBINING

Empty out the mashed potatoes into the pan with the cooked vegetables and combine them well together.

Rub a little oil on the palms of your hands ( this will help the mixture from sticking to your hands ) and shape the mixture into potato patties. Do not press them out too flat, or they may break while frying. Press it out to about 1cm thick.

Heat a tablespoon of oil in a non-stick heavy-based pan on medium heat.

Using a paper towel, just wipe the pan with a little oil. If you are comfortable knowing that the pan you are using is non-stick, then try using as little oil as possible.

Cook the potato patties until golden brown, for about 4 minutes on each side. Remember that everything in the potato patties is already cooked, you just want to get it to a crispy golden brown. The outside will be crisp and inside will be soft.

Be as gentle as possible when turning these potato patties, you do not want to break them. When browned, transfer the patties to a pan lined with a paper towel, and keep aside while you make the cheese sauce.

MAKING THE CHEESE SAUCE

Turn the stove on to medium and heat 1 cup of heavy/fresh cream in a pan. When just hot ( but do not boil), add in 2 cups of grated cheese, paprika or chilli powder/chilli flakes and cornstarch. Stir for 5 minutes until smooth and thickened. Serve as preferred with the cooked potato patties

However you choose to serve these potato cakes, as a side dish or even just on its own smothered in the cheese sauce, one thing's for sure,  you are going to love them.

Enjoy ♥

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Spicy Potato Patties with Creamy Cheese Sauce

These Spicy Potato Patties with creamy cheese sauce is so delicious, packed with mushrooms, sweetcorn, jalapeños and spices.Topped with a creamy cheese sauce is the absolute crowning glory for this recipe.

5 from 4 votes

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Prep Time 20 mins

Cook Time 30 mins

Ingredients

  

FOR THE MASHED POTATO

• 2 large potatoes / 1 kg potatoes / 1 pound potatoes
• ½ cup / 80g all purpose OR cake flour
• ¼ cup / 25g cornflour / cornstarch
• Salt and pepper to taste

FOR THE FILLING

• 2 Tablespoons / 30ml oil
• 2 cups / 250g mushrooms sliced
• 1 onion chopped
• 1 bell pepper or jalapeño diced
• 2 cloves of garlic minced
• ½ cup / 90g fresh or frozen sweetcorn
• ¼ teaspoon chili or cayenne pepper
• ¼ teaspoon dried mixed herbs
• salt & pepper to taste

FOR THE CHEESE SAUCE

• 1 cup / 250 ml fresh / heavy whipping cream
• 2 cups freshly grated cheese
• ¼ teaspoon chili powder
• 1 tablespoon cornstarch

Instructions

 

POTATOES

• Peel the potatoes and cut into small pieces. Cook in salted water for about 20 minutes.
• Season with salt, pepper, and mash them with a potato masher. Allow the mashed potatoes to cool then add the flour and cornstarch and mix well.

FOR THE FILLING

• While the potatoes are boiling, you can get started with the filling
• Pour the oil into a large pan and turn the heat on to medium.
• Add in the chopped onion, chopped jalapeños, mushrooms, crushed garlic and sweetcorn to the pan. Stir in chilli powder or cayenne pepper, dried mixed herbs and freshly ground black pepper and cook for 10 minutes until the vegetables are tender and cooked.

COMBINING

• Empty out the mashed potatoes into the pan with the cooked vegetables and combine them well together. Rub a little oil on the palms of your hands ( this will help the mixture from sticking to your hands ) and shape the mixture into potato patties
• Do not press them out too flat, or they may break while frying. Press it out to about 1cm thick

FRYING

• Heat a tablespoon of oil in a non stick heavy based pan on medium heat. See note 1
• Cook the potato patties until golden brown, for about 4 minutes on each side. Remember that everything in the potato patties is already cooked, you just want to get it to a crispy golden brown. The outside will be crisp and inside will be soft.
• Be as gentle as possible when flipping the patties, you do not want to break them. When browned, transfer the patties to a pan lined with paper towel, and keep aside while you make the cheese sauce.

CHEESE SAUCE

• Heat a pan on medium heat and add cream
• As the cream begins to get warm, add cheese,chili powder, garlic and corn starch
• Whisk for 4 to 5 minutes until thick and creamy
• Serve as preferred with the cooked potato cakes.

Notes

1.I use a heavy based cast iron pan and using paper towel, I just wipe the pan with a little oil. If you are comfortable knowing that the pan you are using is non stick, then try using as little oil as possible.

Nutrition

Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gCalcium: 0mgIron: 0mg

*Nutrition Disclaimer

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