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Spicy Potato Cakes with Creamy Cheese Sauce
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5 from 4 votes

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.
Course Appetizer / Soup, Breakfast, Breakfast / Snack
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

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: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Calcium: 0mg | Iron: 0mg
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