How to make Cheese Potato Cakes - Patties made from potatoes combined with milk and cheese

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cheese (चीज़), Potatoes (आलू)

Cuisine : Fusion

Course : Snacks and Starters

Cheese Potato Cakes Recipe Card

Cheese Potato Cakes

Ever wondered why the phrase “say cheese” is used just before a photograph is clicked? Simply because ‘cheese’ makes one smile! Not only the word but cheese as a food makes a lot of palates happy. It is an inexpensive, versatile and nourishing food. We have our very own Indian version as well as the ones made from soy milk that are even healthier. Whichever form, this is one food that is loved by one and all!

For more recipes related to Cheese Potato Cakes checkout Paneer Tikka Kathi Roll, Tricolor Paneer Tikka, Paneer Di Soti Boti, Paneer Frankie . You can also find more Snacks and Starters recipes like Steamed Moong Cheela, Olive Sandwich, Zesty Fish Tikka, Mutton Shaami Kabab.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Cheese Potato Cakes Recipe

  • Cheese grated 1 1/2 cups

  • Potatoes 1 kilogram

  • Salt to taste

  • Milk 4 tablespoon

  • Butter 1/4 cup

  • Leeks finely chopped 2

  • Onion finely chopped 1 medium

  • Parsley chopped 1 tbsps + for garnishing

  • Black pepper powder to taste

  • Egg 1

  • Fresh bread crumbs 1 1/2 cups

  • Oil for shallow frying


Step 1

Cook potatoes in salted boiling water until tender. Drain and cool slightly. Peel and mash with milk and butter. Set aside. Cook leeks and onion in a small quantity of salted boiling water for about ten minutes or till tender. Drain.

Step 2

In a large bowl, combine leeks and onion with mashed potatoes, cheese, parsley, salt and black pepper powder. In another bowl, beat together egg and two tablespoons water. Divide the potato mixture into equal portions and shape into round cakes.

Step 3

Brush them with the egg mixture. Coat them well with the breadcrumbs. Heat sufficient oil in a non-stick pan. Place potato cakes in batches and fry on low heat for two to three minutes or until light golden brown from both sides.

Step 4

Drain on absorbent paper. Garnish with parsley sprigs and serve hot with mixed salad greens.