Goat Cheese Potato Cakes – a delicious recipe with gold potatoes, parsley, green onions, goat cheese, olive oil, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
To prepare potato cakes, preheat oven to 375.
2
Add whole, unpeeled potatoes to medium pot. Fill pot with cold water just to cover potatoes; season cooking water well with salt (it should taste like the sea) and bring up to a boil.
3
Boil on medium high heat until potatoes are tneder but not over done, about 10-15 minutes. Drain, peel, and mash roughly with a fork.
4
When potatoes haved cooled enough to handle, fold in fresh herbs, goat cheese and salt and pepper to taste.
5
Mix until just combined; pieces of goat cheese should still be visible. Form mix into eight 2 1/2 X 1 inch cakes. Flour lightly and set aside.
6
Add olive oil to a large non-stick pan and bring up to medium high heat. Add potato cakes and fry until first side is golden brown.
7
Flip onto other side, fry for another minute and place in oven to finish warming through, about 10 minutes.
462
kcal
Calories
32
g
Fat
28
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 medium yukon gold potatoes, 3 tablespoons chopped parsley, 3 tablespoons sliced green onions, 2 (113 g) logs fresh soft fresh goat cheese, crumbled, and more.
Yes, Goat Cheese 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.
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