Easy healthy recipe ideas – swap potato waffles for potato cakes!
You can still eat your favourite foods when you make a healthy change. Instead of cutting out the foods you like to eat, try making them in a different way. You’ll be surprised what a BIG difference a small change can make!
This delicious baked potato cake makes a nice alternative to a potato waffle – it’s perfect for cutting into squares for lunch!
How to make potato cakes
This delicious recipe makes a nice change from potato waffles - and it's much better for you! Our potato cake recipe only takes 15 minutes to make - plus a little time in the oven for maximum crispiness!
- 250g potatoes, peeled and cut into 2cm chunks
- 250g sweet potatoes, peeled and cut into 2cm chunks
- 2 tsp vegetable oil
- 4 spring onions, thinly sliced
- 4 eggs
- 4 tablespoons semi-skimmed milk
- 1 tsp mixed dried herbs
- 50g reduced fat hard cheese, grated
- 1 pinch ground black pepper
- 2 handfuls mixed salad leaves
- ¼ cucumber, chopped
- 4 tomatoes, sliced
Cook all the potatoes in simmering water for 10-12 minutes, until just tender. Drain thoroughly.
Preheat the oven to 190°C, fan oven 170°C, gas mark 5. Grease the base of a 23cm shallow square cake with a few drops of oil. Line with baking paper.
Heat the remaining oil in a non-stick frying pan and cook the spring onions for 3-4 minutes. Tip into the cake tin with the potatoes, spreading them over the base.
Beat the eggs, milk, herbs and black pepper together. Pour into the tin and sprinkle the cheese on top. Bake for 20-25 minutes, until firm and golden brown. Cool in the tin, then cut into squares. Wrap separately and refrigerate, or freeze for up to 2 months. Serve with the salad leaves, cucumber and tomatoes.
- Tip 1: Take a frozen square of potato cake for your packed lunch – it will be thawed by lunchtime.
- Tip 2: Don’t use a loose-based cake tin for baking the potato cake. You could use a 20cm tin instead, though bake for a few more minutes.
- Tip 3: Use butternut squash instead of sweet potatoes, for a change.
Nutrition per serving (i.e. ¼ recipe)
- 14g protein
- 10g fat of which 3g saturates
- 28g carbohydrate of which 8g sugars
- 3.5g dietary fibre
- 173mg sodium
- 0.4g salt
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