Why You’ll Love Mashed Potato Cakes with Broccoli and Cheese Recipe

You get all the comfort of mashed potatoes, but in a fun cake form that’s crisp on the outside and soft on the inside.
The broccoli adds color, texture and a boost of vegetables—so you’re getting something a little more than just potatoes.
Sharp cheddar cheese gives a satisfying richness and savoury punch.
They can be served as a main dish (with a salad or eggs) or as a side dish alongside meat or vegetables.
They use affordable, simple ingredients that many kitchens already have.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Yukon Gold potatoes
Kosher salt
Unsalted butter
Whole milk
Crème fraîche or sour cream
Freshly ground black pepper
Olive oil (for cooking)
Broccoli florets
A fat clove of garlic, crushed
Sharp cheddar cheese, grated
Large eggs, beaten
Panko breadcrumbs
Optional: poached eggs for serving

Directions

Peel the potatoes and cut them into 2‑inch pieces. Food52+1
Cook the potatoes in salted water until tender; drain.
While the potatoes cook, combine butter and milk and heat gently. Then stir in the crème fraîche (or sour cream), season with salt and pepper. Food52+1
Mash the drained potatoes thoroughly. Stir in the warm butter‑milk‑cream mixture until smooth.
In a skillet, heat the olive oil and add the broccoli florets and crushed garlic; cook until the broccoli is tender and aromatic. Food52+1
Chop the cooked broccoli finely and add it to the mashed potato mixture, along with the grated cheddar and beaten eggs; mix thoroughly. Food52+1
Spread the panko breadcrumbs on a shallow plate. Form the potato mixture into patties (cakes) and press each cake into the breadcrumbs so that all sides are coated. Food52+1
In a large frying pan, heat a little olive oil over medium heat. Add the cakes in batches, and cook until golden brown and crisp, about 3‑4 minutes per side (or according to your pan and heat). Keep done cakes warm while you finish the rest. Food52+1
Serve hot, optionally topped with a poached egg for extra richness. Food52

Servings and timing

This recipe serves approximately 6 to 8 people. Food52+1
Estimated time: about 30–40 minutes from start to finish (depending on chopping/cooking speed).

Variations

Swap in a different cheese: use Gruyère, mozzarella or pepper jack for a different flavour profile.
For a gluten‑free version: replace panko breadcrumbs with gluten‑free breadcrumbs or crushed cornflakes.
Add herbs: stir in chopped fresh chives, thyme or parsley for extra freshness.
Make them smaller for a party appetizer: form the mixture into smaller cakes and fry accordingly.
For extra crispiness: after frying, place on a wire rack in a warm oven (around 90 °C) for a few minutes to keep crisp while you finish the batch.

Storage/Reheating

Storage: Once cooled, store the cakes in an airtight container in the refrigerator for up to 2‑3 days.
Reheating: To reheat, place on a baking sheet in a 180 °C oven for about 10 minutes until warmed through and crisp again. You can also reheat in a skillet over medium heat with a little oil to restore crispness.
Freezing: You can flash‑freeze the cooked cakes in a single layer, then transfer to a freezer bag. Reheat from frozen by baking at around 200 °C for about 15–20 minutes until hot and crisp.

FAQs

What type of potato should I use?

You should use something like Yukon Gold potatoes—they mash smoothly and have good flavour.

Can I make these ahead of time?

Yes — you can prepare the mashed potato‑mixture and form the cakes ahead of time, then refrigerate until ready to fry. You can also fry ahead and gently warm later, but they’ll be crispest if fried just before serving.

Can I bake them instead of frying?

Yes, you can bake them. Place the cakes on a lightly oiled baking sheet and bake in a preheated oven at around 200 °C for 15‑20 minutes, flipping once part‑way, until golden and crisp.

Are these suitable for vegetarians?

Yes—this recipe is vegetarian (assuming you use vegetarian‑friendly cheese).

Can I use leftover mashed potatoes?

Absolutely. If you already have mashed potatoes, you can adapt them by adding the broccoli, cheese, eggs and breadcrumbs, then proceeding with forming and cooking the cakes.

What if the mixture is too loose and the cakes won’t hold together?

If the mixture is too soft to shape, chill it in the refrigerator for 15‑20 minutes to firm up, or add a little more panko (or breadcrumbs) to bind.

Can I skip the breadcrumbs for a lighter version?

Yes, you can skip the outer breadcrumb crust, but you’ll lose the crispy exterior. Alternatively, you could use a light coating of crushed nuts or seeds for texture.

How do I know when they’re done?

They’re done when the exterior is golden brown and crisp, and the cakes feel firm when gently pressed and are heated through in the centre.

Can I add other vegetables?

Yes—finely chopped roasted peppers, spinach, or zucchini (well‑squeezed of excess moisture) could be stirred in along with or instead of broccoli.

What can I serve with these cakes?

They pair well with a crisp green salad, a simple tomato‑cucumber salad, a dollop of sour cream or crème fraîche, or even a poached or fried egg on top for brunch.

Conclusion

These mashed potato cakes with broccoli and cheese are a delicious way to reinvent the humble mashed potato into something crisp, flavourful, and satisfying. With minimal fuss, they deliver comfort food with a twist—and are versatile enough to serve for a weeknight dinner, a brunch, or as part of a larger spread. Give them a try, tweak them to your taste, and enjoy!