Potato Cakes in Muffin Tins

DrygastDrygast, 2024-03-07

A possible alternative to potato gratin. I also think they look nice.

 

  • Servings12 Portions
  • AllergensEggs, Milk

 

  • Cook Time45 min

Description

Small, tasty potato cakes that I prepare in a muffin tin. I use them as an accompaniment to meat or as an occasional side dish on a buffet.

Make sure not to get too long pieces of the grated potato as it makes it more difficult to distribute in the moulds. With the food processor I peel the potatoes and then cut them into smaller pieces which fixes that problem.

I use aged cheddar here, but if you want to go all-in on Swedish Easter, you can use "Västerbotten" cheese instead. You can also put a little extra cheese on top of the cakes before they go into the oven for a little extra luxury.

I use a silicone muffin tin as it is easier to remove the cakes, but of course a metal one also works well. I almost think it would be better in a metal tin, but this time the simplicity of removing the cakes out of the soft tin wins. Even though it's easier with a soft tin, it's still a bit fiddly and you have to be careful when you take them out of the tin.

The recipe yields 12 cakes and if you expect to serve them with a piece of meat and sauce, 3 per person (so 4 servings) should be a reasonable estimate.

It is fine to prepare these in advance and store in the fridge for a few days. I then heat them up for half an hour at a low temperature in the oven when it's time to serve.

Ingredients

Potato Cakes

Nutrition Facts*

 TotalServing100 g
Energy2050.23 kcal170.85 kcal182 kcal
Carbohydrates114.34 g9.53 g10.15 g
Fat159.85 g13.32 g14.19 g
Protein50.02 g4.17 g4.44 g
Sugar20.5 g1.71 g1.82 g
Salt7.89 g0.66 g0.70 g

* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.

Directions

Potato Cakes
  1. Start the oven, 225°C.
  2. Grate potatoes and carrots using a grater or a food processor.
  3. Slice the leek into thin slices.
  4. Mix all the ingredients in a bowl.
  5. Grease a muffin tin with oil or butter and distribute the batter in the moulds.
  6. Bake at 225°C, approx. 30 minutes.
  7. Let the cakes cool a little (10-20 minutes) at room temperature.
  8. Take the cookies out of the molds and serve.