A lower-calorie way to make Potato cakes
Potato cakes: griddled leftover mash cakes with cabbage and oats
Cold mashed potato, cabbage, oats and scallion form golden griddle cakes with a tender centre, at about 310 kcal per serving.
For Potato cakes, control potato starch, vegetable moisture and measured fat, checking texture before each stage. Potato cakes should taste recognisably Irish, hold its intended structure and leave no watery or greasy residue.
What changes—and what stays
From butter-fried cakes with cheese are often 450–600 kcal to 310 calories
Bind with oats and egg, add dry cabbage and griddle sixteen cakes in 18 g oil. Scallion, mustard, black pepper, parsley and a crisp browned face enliven the mild potato.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Bind with oats and egg, add dry cabbage and griddle sixteen cakes in 18 g oil | Scallion, mustard, black pepper, parsley and a crisp browned face enliven the mild potato. |
How the flavor stays
Scallion, mustard, black pepper, parsley and a crisp browned face enliven the mild potato.
A cost rule that survives inflation
Leftover potato and cabbage become a complete second meal with little waste.
Ingredients for 8
Measure first; timing is part of how this recipe uses less fat.
- 1.5 kgcold mashed potato
- 700 gcabbage
- 300 goats
- 3eggs
- 250 gscallions
- 18 grapeseed oil
- 25 gparsley
- 15 gmustard and black pepper
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Prepare and control moisture
Shred cabbage finely, wilt until tender and squeeze completely dry; chill.
Look for: Cabbage is cool and releases no water when pressed.
Step 2 · follow the visible cue
Build the flavour base
Mix cold mash, oats, egg, cabbage and seasoning just until cohesive.
Look for: Mixture holds a ball without sticking wetly or cracking.
Step 3 · follow the visible cue
Cook with even heat
Shape sixteen equal thin cakes and griddle in batches with measured oil.
Look for: First face is golden and each cake flips intact.
Step 4 · follow the visible cue
Rest and verify the finish
Cook until the centre reaches 74 °C and rest separately on a rack.
Look for: Both faces are crisp and the middle remains tender, not gummy.
Calories at the same serving size
150 kcal · 33% lower estimated
The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool Potato cakes within two hours, refrigerate airtight for up to three days and reheat only the portion needed.
Cool Potato cakes within two hours, refrigerate airtight for up to three days and reheat only the portion needed.
Frequently asked questions
Can Potato cakes be prepared a day ahead?
Yes. Cool moist and crisp components separately, then combine during gentle reheating or just before serving. Cool Potato cakes within two hours, refrigerate airtight for up to three days and reheat only the portion needed.
What does the calorie estimate for Potato cakes include?
One listed serving using only the measured ingredients; bread, sauces and extra toppings are excluded. Bind with oats and egg, add dry cabbage and griddle sixteen cakes in 18 g oil.
- cold mashed potato1.5 kg
- cabbage700 g
- oats300 g
- eggs3
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
Published and last reviewed: August 25, 2026
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