Quick Description
Crispy on the outside, fluffy and tender inside. These potato cakes are pan-fried to golden perfection and boosted with protein so they’re filling, satisfying, and perfect for breakfast or light meals.
Servings & Timing
Servings: 4–6 cakes
Prep Time: 10 minutes
Cook Time: 12–15 minutes
Total Time: ~25 minutes
Ingredients
Base
2 medium potatoes, peeled and grated
2 large eggs
High-Protein Boost (Chef Trick)
½ cup cottage cheese or Greek yogurt (blended smooth)
Seasoning
½ tsp salt
¼ tsp black pepper
¼ tsp paprika or garlic powder (optional)
For Cooking
1–2 tsp olive oil or butter
Step-by-Step Instructions
Prep the Potatoes
Grate potatoes and squeeze out excess water using a clean towel (important for crispiness).
Mix the Batter
In a bowl, combine potatoes, eggs, blended cottage cheese, salt, and spices. Mix well.
Heat the Pan
Heat a non-stick pan over medium heat and lightly grease.
Cook the Cakes
Spoon mixture into the pan and shape into thick rectangles or ovals.
Cook 3–4 minutes per side until deeply golden.
Finish & Serve
Rest 1 minute before serving to let them set.
Nutrition (Per Cake – Approx.)
Calories: 120–140
Protein: 9–12 g
Carbs: 12–15 g
Fat: Moderate
Why This Recipe Works
✔ Minimal ingredients
✔ Budget-friendly
✔ Naturally filling
✔ Crispy without flour
✔ Kid & family approved
Variations
Low-carb: Replace half the potato with grated zucchini
Extra protein: Add egg whites only
Savory twist: Add chopped green onions or parsley
Cheesy: Add 2 tbsp grated parmesan
Serving Ideas
With Greek yogurt dip
With fried egg on top
As a sandwich replacement
Meal-prep friendly (reheat in pan or air fryer)
