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Stephanie Alexander’s spiced potato cakes

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These potato cakes are full of flavour and so easy to make. Loaded with herbs and spices, they make a delicious lunch or light dinner.

  • Serves12
  • Cook time30 minutes
  • Prep time30 minutes, + Chilling time


  • 500g Coles Australian Carisma Potatoes, peeled, coarsely chopped
  • 3 kale leaves, coarsely chopped
  • 1 tbs extra virgin olive oil
  • 2 tsp finely chopped ginger
  • 2 garlic cloves, finely chopped
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 tsp finely chopped green chilli (optional)
  • 2 spring onions, thinly sliced
  • 1/2 cup (125ml) milk
  • 80g butter
  • 1 Coles Australian Free Range Egg, lightly whisked
  • Plain flour, to coat
  • Vegetable oil, to shallow-fry

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the potato in a large saucepan. Season. Pour over enough cold water to cover. Bring to the boil over high heat. Reduce heat to medium-low. Cook for 15 mins or until potato is very tender.
  2. Step 2

    Meanwhile, place the kale in a bowl. Rinse under cold water. Heat the olive oil in a heavy-based frying pan over high heat. Add the ginger and garlic and cook, stirring, for 1 min or until aromatic. Add the cumin, coriander and chilli, if using, and cook, stirring, for 1 min or until aromatic. Add the kale to the pan. Reduce heat to medium. Cover and cook for 5 mins or until the kale wilts. Uncover and cook, stirring occasionally, for a further 3-5 mins or until the liquid evaporates. Stir in the spring onion.
  3. Step 3

    Heat the milk and butter in a small saucepan over medium heat for 2 mins or until the butter just melts. Drain the potato and use a potato masher to mash until smooth. Add the milk mixture and stir to combine. Add the egg and stir to combine. Stir in the kale mixture until well combined. Season. Place in the fridge to chill.
  4. Step 4

    Place 2 baking trays on a work surface. Cover 1 tray with flour. Shape 2-tbs portions of the potato mixture into patties. Roll each patty in the flour and transfer to the remaining tray. Add enough vegetable oil to a large frying pan to come 1cm up the side of the pan. Place over high heat. Cook the patties, in batches, for 3 mins each side or until the patties are golden.