Corn and Feta Potato Cakes Recipe

Name: Corn and Feta Potato Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3-58 ounces, weight Plain Flour; 1/2 teaspoons Baking Powder; 1/2 teaspoons Garlic Granules; 8 tablespoons, 5-58 pinches Lowfat Milk; 7 ounces, weight Potato, Boiled And Cooled; 1 whole Onion, Small, Finely Diced; 5 ounces, weight Feta Cheese, Crumbled; 3-58 ounces, weight Sweet Corn Kernels; 3/4 ounces, weight Butter; Salt And Pepper, to taste

Servings: persons

1
Combine the flour with the baking powder and garlic granules, and season to taste with salt and pepper.
2
Whisk in the milk a little at a time until the mixture is free of lumps.
3
Coarsely grate the cooked potato, or roughly mash it with a fork.
4
Add the potato to the batter, along with the diced onion, crumbled feta, and corn kernels.
5
Melt a little butter in a frying pan over medium heat, and add the mixture in dollops, each about the size of 2 tablespoons.
6
Press each dollop down into a patty.
7
Cover the pan with a lid (or another frying pan if you dont have a lid), and cook over a medium heat for 5 minutes.
8
Use a spatula to carefully loosen them from the pan every few minutes to ensure they dont stick.
9
After 5 minutes, uncover the pan, and turn the heat up a little.
10
Continue to cook until the under side of each patty is nicely browned.
11
Flip them over, and cook for a further five minutes, until the other side is also browned.
12
Serve warm.

586

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3-58 ounces, weight Plain Flour, 1/2 teaspoons Baking Powder, 1/2 teaspoons Garlic Granules, 8 tablespoons, 5-58 pinches Lowfat Milk, and more.

Yes, Corn and Feta Potato Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Corn and Feta Potato Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions