Recipes

Chilli-Stuffed Potato Cakes

This easy-to-follow recipe from Niall Kirkland is a guaranteed win for weekday dinners.


Talk about comfort food, these amazing chilli-stuffed potato cakes are perfect for a meal that will leave you feeling warm and satisfied. Oozing with juicy chilli and melted cheese, they’re really something special — and can easily be made vegetarian with a simple switch to this fiery five bean chilli.

Makes 6

 

Ingredients

  • 800g white potatoes (peeled and boiled)
  • 2 tbsp. butter
  • Salt & pepper
  • Handful parsley (chopped)
  • 6 spring onions (chopped)
  • 1 tsp. chilli flakes
  • 60g cornflour
  • 80g whole-wheat flour
  • 60g low-fat cheddar (grated)
  • 250g chilli con carne
  • 1 tbsp. 100% Coconut Oil

Method

  1. Preheat oven to 200°C/400°F.
  2. In a large saucepan or bowl mash your boiled potatoes, adding the butter along with salt and pepper to season.
  3. Now, add the parsley, spring onions, chilli flakes, cornflour, whole-wheat flour and mix in well.
  4. Once the mixture is a smooth consistency, build your potato cakes by dividing into 6 equal balls. Before flattening each ball, take a little of the mixture from each one to use for the top of the potato cake.
  5. Now add your chilli con carne to the flattened potato cake base and sprinkle with cheese, before covering the top with bit of potato mixture you kept aside.
  6. Reshape your cakes into patties if you need to, making sure they are sealed well.
  7. Then, heat your coconut oil in a large frying pan and add the cakes to the pan. Fry each one for a 5-7 minutes on each side, until golden brown.
  8. Next, place the cakes on a baking tray and bake in the oven for 20-25 minutes. Enjoy!

Tip: Your potato cakes will keep in the fridge for 3-4 days.

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Chilli-Stuffed Potato Cakes

Nutritional Facts

Amount per serving

Calories 286kcal 108 Calories from Fat
% Daily Value *
Total Fat12g18%
Total Carbohydrates28g9%
Protein15g30%

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Lauren Dawes

Lauren Dawes

Writer and expert

Lauren is an English Literature graduate originally from the South. She’s always loved swimming, has discovered the power of weight training over the past few years, and has lots of room for improvement in her weekly hot yoga class.

On the weekends she’s usually cooking or eating some kind of brunch, and she enjoys trying out new recipes with her housemates – especially since shaking off student habits, like mainly surviving off pasta. Above all, she’s a firm believer in keeping a balance between the gym and gin.

Find out more about Lauren’s experience here.


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