Pizza Potato Cakes

These Pizza Potato Cakes are a creative twist on leftover mash, transforming simple potatoes into a crispy, golden crust loaded with classic pizza flavors. The base is made from creamy mashed potatoes bound with chives and flour, pan-fried until crisp. Once cooked, they are topped with fresh tomato slices, cubes of mozzarella, tangy sun-dried tomatoes, and sharp Red Leicester cheese. Finished under the grill, the cheese bubbles and melts into a gooey blanket over the savory potato cake. This dish offers a perfect balance of texturescrunchy edges, soft interior, and gooey cheese. Its an excellent vegetarian main for weeknight dinners or a hearty lunch. The combination of herbs and cheeses delivers a rich, comforting Italian-inspired taste that feels both indulgent and home-cooked.

Cooking Method: Frying, Grilling

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 1222.1

Dietary: Vegetarian

Description

These Pizza Potato Cakes are a creative twist on leftover mash, transforming simple potatoes into a crispy, golden crust loaded with classic pizza flavors. The base is made from creamy mashed potatoes bound with chives and flour, pan-fried until crisp. Once cooked, they are topped with fresh tomato slices, cubes of mozzarella, tangy sun-dried tomatoes, and sharp Red Leicester cheese. Finished under the grill, the cheese bubbles and melts into a gooey blanket over the savory potato cake. This dish offers a perfect balance of texturescrunchy edges, soft interior, and gooey cheese. Its an excellent vegetarian main for weeknight dinners or a hearty lunch. The combination of herbs and cheeses delivers a rich, comforting Italian-inspired taste that feels both indulgent and home-cooked.

Ingredients

1 1/2 pound Potatoes
4 tablespoon Milk
1 ounce Butter
1 bn Chives, Chopped
1 ounce Plain Flour
6 tablespoon Vegetable Oil
2 lg Tomatoes, sliced
8 ounce Mozzarella, Cubed
8 Sun-dried Tomatoes, drained
1 ounce Red Leicester Cheese, Grated
8 Sprigs Fresh Oregano

Directions

1
Peel and chop potatoes, then boil in salted water until tender.
2
Drain potatoes well, return to the pot, and mash with milk and butter until smooth.
3
Season the mash with salt and pepper, then fold in the chopped chives.
4
Allow the mash to cool slightly until manageable, then divide into 4 equal portions.
5
Shape each portion into a flat cake, approximately 5 inches in diameter.
6
Lightly coat both sides of each potato cake in flour, shaking off excess.
7
Heat 4 tablespoons of vegetable oil in a large, heavy-based frying pan over medium heat.
8
Fry the potato cakes for about 5 minutes on each side until golden brown and crisp.
9
Remove cakes from the pan and place them on a grill-safe rack or baking sheet.
10
Top each cake with sliced fresh tomatoes, mozzarella cubes, and sun-dried tomatoes.
11
Sprinkle grated Red Leicester cheese and half of the fresh oregano leaves over the toppings.
12
Season lightly with ground black pepper and drizzle the remaining 2 tablespoons of oil over the tops.
13
Place under a preheated hot grill for about 5 minutes until the cheese is melted and bubbling.
14
Garnish with the remaining fresh oregano and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1222.1kcal

% Daily Value *
Total Fat 88.0g136%
Saturated Fat 44.3g222%
Cholesterol 194.1mg65%
Sodium 1441.1mg61%
Total Carbohydrate 67.4g23%
Dietary Fiber 9.1g37%
Sugars 10.7g
Protein 53.2g107%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: potato cakes, pizza potatoes, vegetarian main, leftover mash, mozzarella, red leicester, sun-dried tomatoes, pan-fried, grilled cheese, comfort food, italian style, chives, oregano, crispy potatoes, easy dinner, cheese toastie alternative, herb potato, homemade pizza, potato patties, quick meal

Read it online: https://www.chefs-mate.com/recipe/pizza-potato-cakes/