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Nigella's Potato cakes

Claire Eckhart

For Snack / Other


Published on

8 minutes to prepare and 12 minutes to cook

Serves 4


I was being a bit ridiculous with the prep and cook times above, it depends on how much you make and how many you think you are wanting each person to have.l

This is a Nigella Lawson (The Domestic Goddess for sure!) recipe that I was excited about because it uses potato flakes....None of that grating and squeezing....Marvellous :)


3 eggs (free range if possible)
2 Tblspns oil (I use olive)
1/2 Cup full fat milk
3/4 cup potato flakes (Deb/Smash whatever you get where you are but you know what I mean? the packet stuff on the supermarket shelf) ******
1/4 cup plain (all purpose) flour
1/2 tspn baking powder
S&P **
1/2 tspn lemon juice (fresh or bottled)
2 spring onions finely sliced ***


In a bowl, whisk together eggs, oil, milk and onion.
Add potato flakes, flour & baking powder, S&P, stir to combine.
Stir in lemon juice.

Heat a frying pan or flat griddle to high but then reduce the temp.

Place spoonfuls (your desired size entirely) to the pan. Once the edges become firm enough for you to flip with a spatula, turn over. They should be golden brown. Cook until done. ****

Allow to cool on a plate or rack. Serve slightly warm or at room temperature with topping of choice *****


** The recipe didn't call for seasoning but I felt it needed it. Personal choice as always.

*** I didn't have any spring onions one day and used garlic chives from my garden. Any pungent herb would be fine.

**** I would suggest doing a "test" one first. You might prefer them thicker or thinner.

***** Smoked salmon and sour cream topped with parsley/chives/spring onion is an option
Finely sliced leftover beef with horseradish cream is another.
Chicken goujons with sweet chilli sauce.
Chargrilled ( drained from a jar) veges with feta
Finely sliced leftover ham/turkey/pork with mustard or relish..............

Look in your fridge......see what you have :)

****** For whatever reason, I added more potato flakes to the mix. I think it needs to be pikelet consistency so not too runny :)

I thought that this recipe was brilliant for the fact that it uses pantry staples (ok, you might have to buy the Deb like I did) and it's just so easy, adaptable for toppings and impressive.

Let me know your variations...... :)


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  • avatar

    Love it Claire! I'm a big fan of nigella as well :)