How to Make Potato & Cheese Mini Cakes

Lets begin

There’s something magical about the combination of potatoes and cheese the infamous Potato & Cheese Mini Cakes. The crisp exterior, the soft and cheesy interior—it’s comfort food at its finest. Now, imagine all that deliciousness packed into bite-sized mini cakes.

How to Make Potato & Cheese Mini Cakes

Recipe by Cinnamon GrayDifficulty: Easy

A Scrumptious Snack

Ingredients

• 4-5 medium potatoes

• 150g or 5.25oz mild cheese

• 1tbsp nutmeg

• 2 tsp garlic pepper

• 4 spring onions

• mayo

Directions

• peel the spuds and cut into 10mm or 1/4 inch slices
• place slices into a bowl add garlic powder and nutmeg and mix
• greece your cake tray add the first layer of cheese
• add 2 slices with more sheese on top
• pre-heat your oven @ 200c or 392f
• cook in the middle of the oven for 35 minutes
• add mayo ontop with spring onion garnish sand serve.

Recipe Video

Notes

• dont be afraid to experiment!

Whether you’re making them for a snack, a side dish, or even a party appetizer, potato and cheese mini cakes are a surefire hit. They’re easy to make, infinitely customizable, and, most importantly, absolutely delicious.

Ingredients You’ll Need

To get started, gather the following ingredients:

• Potatoes – Russets for fluffiness, Yukon Golds for creaminess
• Cheese – Cheddar for sharpness, mozzarella for gooeyness, or a mix
• Garlic & pepper – Elevate the flavor without overpowering
• Fresh Herbs (optional) – Chives, parsley, or thyme for freshness
• Paprika or Cayenne (optional) – For a gentle kick
• Spring onions – for garnish
• Mayo – 

Want to experiment? Try adding crumbled bacon, caramelized onions, or even a hint of smoked gouda for complexity.

Preparing the Potatoes

The foundation of these mini cakes starts with the right potatoes. Russets yield a light and fluffy texture, while Yukon Golds create a creamier bite. Whatever you choose, here’s how to prep them:

1. Peeling or Not? If you love a more rustic feel, leave the skins on for added texture. Otherwise, peel them for a smoother result.
2. Boiling vs. Baking – Boiling makes for a quicker process, but baking intensifies the natural flavors. If time permits, bake them whole at 400°F until fork-tender.
3. Cooling Matters – Let the potatoes cool slightly before mashing to prevent them from becoming overly gummy.

Crafting the Perfect Potato Mixture

Once your potatoes are cooked and slightly cooled, it’s time to create a smooth, flavorful base.

• Mashing vs. Grating – Mashing results in a creamy texture, while grating (if using cold potatoes) offers a firmer bite.
• The Right Consistency – Aim for a dough-like texture that holds its shape. Too dry? Add a splash of milk or melted butter. Too wet? A sprinkle of breadcrumbs will fix it.
• Seasoning Smartly – Potatoes can be bland on their own. A pinch of garlic powder, onion powder, and fresh herbs can elevate the taste significantly.

Incorporating the Cheese

Now comes the fun part—cheese! You can go about this in two ways:

1. Mixing it in – Ensures cheese is evenly distributed in every bite.
2. Stuffing the center – Creates a molten, cheesy core when you bite into it.

To get the best melt, use a combination of cheeses. Sharp cheddar provides bold flavor, while mozzarella adds that coveted stretchiness.

Shaping and Cooking the Mini Cakes

Time to shape these beauties! Scoop about two tablespoons of the mixture, roll it into a ball, and flatten it slightly.

• Pan-frying – Yields a crispy, golden crust. Use a non-stick pan with a little butter or oil, cooking for about 3-4 minutes per side.
• Baking – A healthier alternative. Place them on a parchment-lined tray, brush with a bit of butter, and bake at 375°F for 15-20 minutes.
• Air-frying – The best of both worlds—crispy without excess oil. Cook at 375°F for 12-15 minutes, flipping halfway through.

Serving and Pairing Suggestions

Now that your mini cakes are golden and crispy, it’s time to serve them up.

• Dips & Sauces – Sour cream, garlic aioli, spicy sriracha mayo, or a classic marinara all work wonders.
• Pairing with Proteins – Serve alongside grilled chicken, steak, or even a fried egg for a hearty meal.
• Garnishing – A sprinkle of fresh chives, grated parmesan, or a dollop of crème fraîche makes for a stunning presentation.

Tips, Tricks, and Variations

Want to make these mini cakes your own? Here are some creative tweaks:

• Gluten-Free – Swap breadcrumbs for almond flour or crushed gluten-free crackers.
• Keto-Friendly – Replace potatoes with mashed cauliflower or turnips.
• Spice It Up – Add a dash of smoked paprika, cumin, or chili flakes for an extra punch.
• Make-Ahead & Reheating – Store in an airtight container for up to three days. Reheat in an oven or air fryer for crispiness.

Final Thoughts

Potato & cheese mini cakes are more than just a snack—they’re an experience. Crunchy on the outside, cheesy on the inside, and bursting with flavor in every bite. Whether you serve them as an appetizer, a side dish, or even a main course, they’re guaranteed to impress. Now, grab those spuds, fire up the stove, and get cooking!