Mary Berry Potato Cakes Recipe [Tips & Tricks]

If you’re looking for a simple yet delicious recipe that delivers on both flavor and comfort, then Mary Berry’s potato cakes should be at the top of your list. These little golden bites are crispy on the outside and soft on the inside, making them the perfect accompaniment to almost any meal or just as a snack on their own.

Mary Berry’s easy-to-follow instructions ensure that even beginners can create these tasty treats without a hitch. Whether you’re craving something savory for breakfast or want a crowd-pleasing side dish for dinner, these potato cakes never disappoint!.

Mary Berry Potato Cakes Recipe

Ingredients Needed

Mary Berry’s Potato Cakes are a delightful and simple recipe, perfect for a cozy meal or a side dish that pairs well with almost any main course. To make these fluffy, crispy potato cakes, the following ingredients are essential:

1. Potatoes (4 medium-sized): The heart of any good potato cake is, of course, the potatoes. You’ll want starchy potatoes like Maris Piper or King Edward as they mash well and yield a creamy texture. These varieties will help achieve the perfect balance of soft interior with a crispy outer crust. The potatoes should be peeled, boiled, and mashed for ease in making the cakes.

2. Butter (2 tablespoons): A rich ingredient that adds flavor and a touch of creaminess to the mashed potatoes. Butter will make the cakes taste indulgent, giving them a lovely texture and golden exterior once fried.

3. Flour (approximately 2 tablespoons): A light dusting of flour is necessary to help bind the mashed potatoes together and create the right texture. It will prevent the cakes from falling apart when frying and give them the structure they need.

4. Seasoning: Salt and pepper are the primary seasonings in this dish, and they help enhance the natural flavors of the potatoes. Use freshly ground black pepper and a good pinch of salt to season the mashed potatoes to your liking.

5. Chopped Fresh Herbs (optional, 2 tablespoons): Mary Berry’s recipe often includes fresh herbs like chives or parsley. Adding these herbs gives the cakes a vibrant, aromatic flavor that brightens the dish. You can also experiment with thyme, rosemary, or dill, depending on your preference.

6. Egg (1 large): The egg acts as a binder to hold the potato cakes together while giving them a richer, firmer texture. It also helps achieve a slight crispness on the outside as the cakes fry.

7. Breadcrumbs (for coating, optional): For an extra crunch, breadcrumbs are often added as a final coating before frying. This crispy layer gives a golden brown finish to the cakes, making them even more appetizing. You can use either plain or seasoned breadcrumbs for an additional layer of flavor.

Equipment Needed

Mary Berry’s Potato Cakes require basic kitchen equipment, but each item plays a vital role in making sure your cakes turn out perfectly.

1. Large Pot: To boil the potatoes, a large pot is needed to ensure that they cook evenly. Make sure the pot is big enough to hold the potatoes with a bit of room for water to cover them. This will help cook them thoroughly without any overflows or undercooked spots.

2. Potato Masher or Ricer: Once the potatoes are boiled and tender, you will need a tool to mash them into a smooth, lump-free consistency. A potato masher is the most common tool, but if you have a potato ricer, it will give you a much smoother texture that’s perfect for potato cakes.

3. Mixing Bowl: After mashing the potatoes, you will need a large mixing bowl to combine the mashed potatoes with the other ingredients. A sturdy, medium to large bowl is best, so you have enough room to stir everything without making a mess.

4. Frying Pan: For frying the potato cakes, a large, non-stick frying pan or skillet is essential. This will ensure the cakes cook evenly without sticking to the pan. Non-stick pans also help achieve that golden, crispy exterior without excessive oil.

5. Spatula: To flip the cakes while cooking, you’ll need a spatula. A wide, flat spatula is ideal for handling the cakes gently to avoid breaking them apart as you turn them over.

6. Plates or Trays for Setting: After shaping the potato cakes, you’ll need a plate or tray to lay them on before cooking. It’s a good idea to lightly dust the cakes with flour or breadcrumbs at this stage, so they don’t stick and are easier to fry.

7. Paper Towels: After frying the cakes, place them on a plate lined with paper towels to soak up any excess oil. This helps keep them crisp without being greasy.

How To Make Mary Berry’s Potato Cakes

Making Mary Berry’s Potato Cakes is a straightforward process that requires patience and care to ensure the right texture and flavor. Here’s a step-by-step guide:

1. Cook the Potatoes:
   Begin by peeling the potatoes and cutting them into evenly sized chunks. Place them in a large pot of salted water and bring it to a boil. Cook the potatoes for about 10-15 minutes or until they are fork-tender. Drain the potatoes and let them sit for a few minutes to remove any excess moisture.

2. Mash the Potatoes:
   Transfer the drained potatoes to a large mixing bowl. Use a potato masher or a ricer to mash the potatoes until they are smooth and lump-free. Add the butter and mix it in while the potatoes are still warm. This will allow the butter to melt and incorporate thoroughly.

3. Season the Mash:
   Season the mashed potatoes with salt and pepper to taste. You can also add a sprinkle of fresh herbs, such as finely chopped chives or parsley, to infuse the potatoes with added flavor.

4. Bind the Mixture:
   Beat the egg and add it to the mashed potatoes. This will act as a binding agent, helping the potato cakes stay together. If the mixture is a bit too sticky, you can add a little flour to help it hold its shape.

5. Shape the Cakes:
   With your hands, take a small amount of the potato mixture and form it into a round cake. You can make the cakes as thick or as thin as you like, but they should be about ½ inch thick for optimal frying.

6. Coat the Cakes (Optional):
   If you like your potato cakes extra crispy, dip them into a plate of breadcrumbs to coat them lightly. This will create a crunchy crust when fried.

7. Fry the Potato Cakes:
   Heat a non-stick frying pan over medium heat and add a small amount of oil or butter. Once the pan is hot, place the potato cakes in the pan, making sure not to overcrowd them. Fry them for 3-4 minutes on each side, or until they are golden brown and crispy.

8. Drain and Serve:
   Once the cakes are cooked, transfer them to a plate lined with paper towels to absorb any excess oil. Serve the potato cakes hot, garnished with a sprig of parsley or another fresh herb if desired.

Expert Tips

1. Choosing the Right Potatoes: For the best results, use starchy potatoes like Maris Piper or King Edward. These varieties will give the mashed potatoes a fluffy, dry texture that holds up well in the cake form.

2. Don’t Overwork the Potatoes: When mixing the mashed potatoes, avoid over-mixing, as this can make the cakes too dense. Gently fold in the ingredients so the mixture stays light and airy.

3. Test the Cakes First: Before frying all of the cakes, fry one or two as a test. This will allow you to check the texture and make sure they hold together well. If they fall apart, add a bit more flour or egg to the mixture.

4. Keep the Cakes Warm: If you are making a large batch of potato cakes, keep them warm in the oven (set to a low temperature, around 200°F) until ready to serve. This will prevent them from becoming soggy.

5. Variation Ideas: Experiment with adding grated cheese, crispy bacon bits, or sautéed onions to the mashed potatoes for a unique twist on the classic recipe.

Mary Berry’s Potato Cakes are an easy and satisfying dish that can be adapted in many ways to suit your taste. With the right combination of simple ingredients and a few expert tips, you can create a deliciously crispy, golden snack or side dish that will impress family and friends.

Whether you choose to serve them as a comforting side to a main course or as a stand-alone snack with a dollop of sour cream, these potato cakes are a versatile and tasty addition to your culinary repertoire. With their crisp exterior and soft, fluffy interior, these cakes are a perfect example of how the simplest ingredients can come together to create something truly special.

Easy Recipe Variations For Mary Berry’s Potato Cakes

Mary Berry’s potato cakes are a classic comfort food, simple yet delicious. The recipe itself is incredibly versatile, allowing room for creativity.

While the traditional potato cake is made with mashed potatoes, butter, and seasoning, you can easily customize it to suit your tastes or use up what’s in your pantry. Here are a few easy variations you can try:.

1. Cheese and Chive Potato Cakes

   Adding cheese to potato cakes gives them an extra layer of richness. Grated cheddar, mozzarella, or even a sharp blue cheese will work wonderfully.

   The subtle flavor of chives adds freshness and a bit of a bite. Simply fold these ingredients into the mashed potatoes along with a pinch of salt and pepper. The result is a gooey, flavorful cake that melts in your mouth.

2. Herb-Infused Potato Cakes

   For an aromatic twist, try adding a medley of fresh herbs. Rosemary, thyme, or parsley can infuse your potato cakes with a fragrant, savory aroma.

   Chop the herbs finely and mix them into your mashed potatoes before shaping the cakes. This variation adds depth and a burst of herbal flavor that pairs wonderfully with the mild taste of potatoes.

3. Bacon and Onion Potato Cakes

   For those who love a bit of smokiness, crisp bacon bits are a perfect addition. Fry the bacon until crispy, then crumble it and add to the mashed potatoes, along with finely chopped onions that have been sautéed until golden. This savory combo adds a delightful texture contrast and a hearty flavor that transforms a simple dish into something special.

4. Spicy Potato Cakes

   If you’re a fan of heat, consider adding a touch of spice to your potato cakes. You can incorporate finely chopped fresh chili peppers, a dash of chili flakes, or even a spoonful of harissa paste. The heat of the spices balances out the creamy potatoes, creating a delicious kick that is perfect for those who enjoy bold flavors.

5. Vegetarian Sweet Potato Cakes

   For a healthier, slightly sweet twist, swap out regular potatoes for sweet potatoes. Sweet potato cakes have a natural sweetness and a velvety texture that pairs well with earthy flavors like cumin, coriander, or a hint of cinnamon.

   The vibrant orange hue also makes for a visually appealing dish. These cakes can be paired with yogurt or avocado for a complete vegetarian meal.

These variations not only enhance the flavor but also elevate the dish to suit different tastes, whether you’re looking for something rich, light, savory, or spicy.

Best Practices To Store Leftovers

If you’ve made a batch of potato cakes and have some leftovers, you’ll want to store them properly to preserve their texture and flavor. Potato cakes can be a bit delicate, so handling them with care is essential to avoid them becoming soggy or overly dry.

1. Refrigeration

   If you plan to store your potato cakes for a short period (a few days), the refrigerator is the best option. Allow the cakes to cool completely before placing them in an airtight container.

   To prevent the cakes from sticking together, you can place a layer of parchment paper or wax paper between them. Stored this way, potato cakes can last up to 3 days.

2. Freezing for Longer Storage

   If you have more potato cakes than you can eat in a few days, freezing is an excellent option. To prevent them from becoming soggy when reheated, it’s important to freeze them individually.

   Place the cooled cakes on a baking tray and freeze them for about 1-2 hours until solid. Afterward, transfer them into a freezer-safe bag or container, separating the cakes with parchment paper.

   Potato cakes can be frozen for up to 3 months. When you’re ready to eat, you can reheat them straight from the freezer in the oven, or pan-fry them until crispy.

3. Reheating

   To bring your leftover potato cakes back to life, reheating is key. For the best results, you can either reheat them in the oven at 350°F (175°C) for about 10-15 minutes or pan-fry them in a bit of butter or oil until they’re golden and crispy. The oven method ensures the cakes heat evenly, while pan-frying provides that irresistible crispy exterior.

What Goes Well With Potato Cakes

Potato cakes are versatile and can be paired with a variety of accompaniments to create a full meal or a side dish. Here are a few delicious options that complement the flavors of potato cakes:

1. Eggs

   A classic pairing for potato cakes is a fried or poached egg. The richness of the egg yolk, when it breaks open, provides a creamy contrast to the crispy potato cakes.

   This combination can be served for breakfast, brunch, or a simple weeknight dinner. You could even go for scrambled eggs or an omelet, depending on your preference.

2. Smoked Salmon

   Potato cakes and smoked salmon are a match made in heaven. The smoky, slightly salty salmon complements the creaminess of the potato cakes.

   For an elegant dish, serve the cakes with a few slices of smoked salmon, a dollop of crème fraîche, and a sprinkle of fresh dill or capers. This is perfect for brunch or a light lunch.

3. Vegetables

   Potato cakes pair wonderfully with a side of fresh or roasted vegetables. A simple salad with crisp greens, such as arugula, spinach, or mixed lettuce, adds a refreshing contrast. You can also serve them with roasted vegetables like carrots, zucchini, and bell peppers, or even a tangy tomato relish to brighten up the dish.

4. Sour Cream or Yogurt

   For a creamy, tangy side, sour cream or Greek yogurt works perfectly with potato cakes. The smooth, slightly sour taste balances out the richness of the cakes, making it an excellent dip. You could even add a bit of fresh chives or dill to the sour cream or yogurt for extra flavor.

5. Gravy or Tomato Sauce

   For a more indulgent pairing, serve potato cakes with a rich gravy, like a mushroom or onion gravy, or a homemade tomato sauce. The savory, slightly tangy notes of the sauce pair beautifully with the crisp exterior of the cakes, creating a hearty and comforting meal.

6. Sauteed Greens

   A bed of sautéed spinach, kale, or Swiss chard complements the crispiness of the cakes while adding a healthy, slightly bitter element to the dish. The greens, cooked with a bit of garlic and olive oil, create a wonderful balance of flavors that elevate the simple potato cake into a more complex, satisfying meal.

Conclusion

Mary Berry’s potato cakes are the epitome of comfort food, offering both simplicity and versatility. The beauty of this dish lies in its ability to adapt to various flavors and dietary preferences, whether you’re looking for a cheesy, herby, or spicy twist.

By experimenting with easy variations, you can create a potato cake that suits any taste or occasion. Storing and reheating leftovers is also straightforward, allowing you to enjoy these crispy delights for days after the initial meal.

Whether paired with eggs, vegetables, or savory dips, the possibilities are endless. Potato cakes are a perfect dish for any time of day, proving that with a few basic ingredients, you can create something both delicious and satisfying.

FAQs

What Ingredients Are Needed For Mary Berry’s Potato Cakes?

Mary Berry’s potato cakes typically require boiled potatoes, butter, flour, salt, and pepper. Some variations may include fresh herbs, cheese, or an egg to bind the mixture.

How Do I Make The Potato Cakes From Mary Berry’s Recipe?

To make Mary Berry’s potato cakes, first mash the boiled potatoes and let them cool slightly. Then, mix in the flour, butter, salt, and pepper. Shape the mixture into cakes and fry them in butter or oil until golden brown on both sides.

Can I Use Leftover Mashed Potatoes For Mary Berry’s Potato Cakes?

Yes, leftover mashed potatoes work perfectly for this recipe. Just ensure the mashed potatoes are well-seasoned before mixing with the other ingredients.

Can I Make Mary Berry’s Potato Cakes Without Butter?

While butter adds flavor and richness, you can substitute it with olive oil, vegetable oil, or even a dairy-free spread for a healthier or vegan alternative.

What’s The Best Type Of Potato To Use For Mary Berry’s Potato Cakes?

Floury potatoes, such as Maris Piper or King Edward, are best for Mary Berry’s potato cakes as they give a light and fluffy texture when mashed.

How Do I Make Mary Berry’s Potato Cakes Crispy?

To achieve crispy potato cakes, ensure the oil or butter in the pan is hot before adding the cakes. Also, make sure not to overcrowd the pan, and cook the cakes in batches if necessary.

Can I Freeze Mary Berry’s Potato Cakes?

Yes, you can freeze Mary Berry’s potato cakes. Simply allow them to cool, then freeze them on a tray.

Once frozen, transfer them to a freezer bag. To reheat, bake them in the oven or fry them for a few minutes.

How Can I Make Mary Berry’s Potato Cakes More Flavorful?

You can add herbs such as chives, parsley, or thyme to the potato mixture. Grated cheese, such as cheddar or parmesan, also adds extra flavor.

Can I Use A Non-stick Pan To Fry Mary Berry’s Potato Cakes?

Yes, a non-stick pan works well for frying Mary Berry’s potato cakes as it helps prevent them from sticking. However, make sure to use enough butter or oil for a crisp exterior.

What Can I Serve With Mary Berry’s Potato Cakes?

Mary Berry’s potato cakes are versatile and can be served with a variety of accompaniments. They pair well with a fresh salad, poached eggs, smoked salmon, or grilled vegetables.