Nut-Free Savory Potato Cakes

Crispy on the outside and tender on the inside, these Nut-Free Savory Potato Cakes are a quick and satisfying option for breakfast, lunch, or even as a party appetizer. Made with freshly grated russet potatoes, Parmesan cheese, and a flavorful blend of garlic, scallions, and parsley, these golden-brown cakes are as aromatic as they are delicious. The recipe uses simple, pantry-friendly ingredients and skips nuts entirely, making it a safe and inclusive dish for allergy-sensitive eaters. Perfectly pan-fried in olive oil, these potato cakes strike the ideal balance between crunchy edges and a soft, flavorful center. Serve them warm with a dollop of sour cream, your favorite dip, or a sprinkle of extra parsley for a stunning and savory treat that’s ready in just 40 minutes.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 large Russet potatoes
• 2 pieces Large eggs
• 3 tablespoons All-purpose flour
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Garlic powder
• 2 tablespoons Green onions (scallions), finely chopped
• 2 tablespoons Fresh parsley, chopped
• 0.25 cup Grated Parmesan cheese
• 2 tablespoons Olive oil

Directions

Step 1

Peel the large russet potatoes and grate them using a box grater.

Step 2

Transfer the grated potatoes to a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.

Step 3

In a large bowl, whisk the eggs and then add the grated potatoes.

Step 4

Add the all-purpose flour, salt, black pepper, and garlic powder to the bowl and mix until combined.

Step 5

Fold in the finely chopped green onions, chopped fresh parsley, and grated Parmesan cheese.

Step 6

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.

Step 7

Using a 1/4 cup measure, scoop portions of the potato mixture into the skillet, flattening them slightly with a spatula.

Step 8

Cook the potato cakes for about 3-4 minutes on each side, or until golden brown and crispy.

Step 9

Transfer the cooked potato cakes to a plate lined with paper towels to drain excess oil.

Step 10

Repeat with the remaining potato mixture, adding more olive oil to the skillet as needed.

Step 11

Serve the potato cakes warm, garnished with extra chopped parsley if desired.

Nutrition Facts

Serving size	792.8 grams (792.8g)

Amount per serving	% Daily Value*
Calories	1149

Total Fat 44.30g	57%
Saturated Fat 11.40g	57%
Polyunsaturated Fat 2.70g
Cholesterol 392mg	131%
Sodium 2931mg	127%
Total Carbohydrate 153.80g	56%
Dietary Fiber 11.90g	43%
Total Sugars 7.30g
Protein 40.40g	81%

Vitamin D 80IU	400%
Calcium 399mg	31%
Iron 11mg	62%
Potassium 3637mg	77%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.9%

Protein: 13.7%

Carbs: 52.3%