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Potato and Broccoli Cakes

Help the kids get their 5-a-day with these tasty potato and broccoli cakes.

A great recipe from, they’re packed with fresh veg and they’re so easy to make.

Whether you serve them for breakfast or brunch, as a side dish, or alongside your favourite piece of fish, these tasty cakes are bound to become a favourite at the dinner table.

Nutritional content

Servings: 4 servings

Prep time: 55 minutes


135 kcal

Total Fat

6.5g Carbs









  • 1 tbsp olive oil

  • 75g leek whites, finely chopped

  • 70g onion, finely chopped

  • 1 clove of garlic, finely chopped

  • 85g broccoli, finely chopped

  • 225g potatoes, peeled

  • 6 tbsp cheddar cheese, shredded.

  • Seasoning

  • 4 tbsp water.


  1. Heat a skillet over medium heat. Add the oil, leek whites, onion and garlic, then cook for 4 minutes, until softened.

  2. In the meantime, prepare the potatoes. Peel, then dice into small ⅛ inch pieces.

  3. Add the potatoes to the pan with seasoning and 2 tablespoons of water. Cover and cook on a medium-low heat for around 10 minutes.

  4. Add the broccoli and the rest of the water, then cover and cook for another 15 minutes until tender, stirring occasionally.

  5. Take this mixture off the heat and leave it to cool.

  6. Add the cheese and combine everything thoroughly.

  7. Roll the mixture into 4 balls and flatten slightly with the back of a fork.

  8. Heat another skillet over medium heat, then cook the cakes for 4 - 5 minutes on each side.


To store: Once they have fully cooled, put them in an airtight container and keep in the fridge for up to 3 days, or in the freezer for up to 1 month.

Vegan: To make this dish vegan, try substituting the cheese for a vegan-friendly cheese.


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