Golden Potato Cakes with Charred Spring Onions and Parmesan
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Charred spring onion and potato cakes are pan-fried patties made from mashed potato and spring onions blistered black in a dry skillet, held together with egg, flour, and a little parmesan, then fried until the edges turn deep gold and crisp.
The char is the whole point here. A few minutes in a scorching hot, dry skillet turns mild spring onions smoky and a little sweet, which cuts through the starchy potato base instead of just seasoning it.
I chill the shaped patties for 15 minutes before frying, it’s a small step but it keeps them from falling apart when they hit the oil. Skip it and you’ll likely lose a corner or two flipping them.
Serve them warm with sour cream and the reserved charred bits on top for brunch, or set them next to a green salad or crispy pan-roasted chicken for dinner.
Why You’ll Love This Recipe
- Smoky depth from spring onions charred in a dry skillet
- Crisp, golden edges from a simple pan-fry
- Comes together with pantry staples and one skillet
- Works as a side, a brunch plate, or a light meal
Ingredient Notes
- potatoes: Yukon gold potatoes mash creamier, but russets work fine too, just drain them well since they hold more water.
- spring onions: Look for spring onions with a firm white bulb, they char and soften better than thin scallion tops alone.
- egg: Binds the mixture. For an egg-free version, use 2 tbsp of aquafaba or a flax egg instead.
- all-purpose flour: Swap in a gluten-free all-purpose blend at the same weight if you need the cakes gluten free.
- parmesan: Adds savory depth and helps the edges crisp. Leave it out or use nutritional yeast for a dairy-free version.
- olive oil: Use a neutral, high-heat oil like avocado oil if you prefer a milder flavor in the finished cakes.
Golden Potato Cakes with Charred Spring Onions and Parmesan
Ingredients
Method
- Put the cubed potatoes in a 3-quart / 2.8 L saucepan, cover with cold salted water by 2.5 cm / 1 inch, and bring to a boil. Cook for 12 to 15 minutes until a knife slides in with no resistance.
- Drain well and return the potatoes to the hot pot for 1 minute over low heat, shaking the pot, to steam off extra moisture. Mash with a fork or potato masher until mostly smooth, then spread on a plate to cool for 10 minutes.
- Heat a 30 cm / 12-inch cast-iron or nonstick skillet over high heat with no oil. Add the whole trimmed spring onions and char for 4 to 5 minutes, turning occasionally, until blistered and black in spots and the white parts have softened.
- Transfer the onions to a board, let cool for a couple of minutes, then chop finely. Set aside 2 tbsp of the darkest, most charred bits for garnish.
- In a mixing bowl, combine the cooled mashed potato, chopped charred onions, egg, flour, parmesan, garlic, salt, and pepper. Mix with a fork just until combined. If the mixture feels wet and won't hold a shape, add another tablespoon of flour.
- Divide the mixture into 8 portions, about 130 g each, and shape into patties roughly 2 cm / 3/4 inch thick. Dust lightly with flour on both sides.
- Set the patties on a sheet pan and chill for 15 minutes. This firms them up so they hold together in the skillet.
- Wipe out the skillet and set over medium heat with 2 tbsp olive oil. Once the oil shimmers, add 4 patties, leaving space between them, and fry for 4 to 5 minutes per side until deep golden and crisp at the edges.
- Transfer to a paper towel-lined plate. Add the remaining 2 tbsp oil to the skillet and fry the second batch of 4 patties the same way.
- Serve warm topped with a spoonful of sour cream or yogurt, the reserved charred onion bits, and a scatter of chives.
Notes
- Char onions in a completely dry pan for real blister marks, not steamed ones.
- Cool mashed potato for 10 minutes before mixing so the egg doesn't scramble.
- Chill shaped cakes 15 minutes, they hold together far better in the skillet.
- Don't crowd a 12-inch skillet, fry in batches of 4.
Tips for Success
- Steam off excess water by shaking the drained potatoes in the hot pot for a minute before mashing.
- Char the spring onions in a dry skillet first, oil steams them instead of blistering the skins.
- Chill the shaped patties for 15 minutes before frying so they hold together in the hot oil.
- Press the cakes to about 2 cm thick, thicker centers stay raw while thinner ones dry out fast.
- Fry in batches of 4 in a 12-inch skillet, crowding the pan drops the oil temperature and steams the cakes.
Variations
- Swap the parmesan for sharp cheddar or crumbled feta for a saltier, tangier bite in every cake.
- Char a cup of corn kernels alongside the onions and fold it in for pops of sweetness.
- Make it dairy-free by leaving out the parmesan and adding an extra tablespoon of flour to bind.
Storage and Reheating
Cooked potato cakes keep in an airtight container in the fridge for 3 to 4 days. Stack them with a sheet of parchment between layers so the crisp edges don’t stick together.
Reheat in a dry skillet over medium heat for 3 to 4 minutes per side, or in a 190 C / 375 F oven for 8 to 10 minutes, to bring back the crisp edge. Skip the microwave, it turns the outside soft and a little wet.
To freeze, shape the uncooked patties and freeze on a sheet pan until solid, then transfer to a freezer bag for up to 2 months. Fry straight from frozen, adding 2 to 3 extra minutes per side.
Serving Suggestions
Top warm cakes with a spoonful of sour cream or plain yogurt and the reserved charred onion bits for extra smoke. A poached egg on top turns two cakes into a full brunch plate.
For dinner, serve alongside a green salad dressed with lemon and olive oil, or set them next to grilled sausages or roast chicken. They also work as a side for a simple tomato soup.
FAQ
Why do my charred spring onion potato cakes fall apart when I flip them?
Usually the mash is too wet or the patties didn’t chill long enough. Steam the drained potatoes for a minute before mashing to drive off extra water, and add flour a tablespoon at a time if the mixture won’t hold a shape. Chilling the shaped cakes for 15 minutes before frying also firms them up so they hold together in the skillet.
Can I use green onions instead of spring onions in these potato cakes?
Green onions and spring onions are close enough to swap one for one here, both char well in a dry skillet. Spring onions have a slightly larger, milder bulb, so the flavor will be a touch stronger with regular green onions. Either way, char them until blistered and black in spots for the same smoky note.
Can I shape the potato cakes ahead and fry them the next day?
Yes, shape the patties and store them stacked between parchment in an airtight container in the fridge for up to 24 hours before frying. The mixture firms up further overnight, which actually helps the cakes hold together in the pan. Fry straight from the fridge, no need to bring them to room temperature first.
What goes well with charred spring onion potato cakes?
A dollop of sour cream or plain yogurt and a poached or fried egg on top turn these into a full brunch plate. For dinner, pair them with a simple green salad dressed in lemon and olive oil, or serve alongside grilled sausages or roast chicken.
Are charred spring onion potato cakes gluten free?
Not as written, since the recipe uses 45 g of all-purpose flour to bind the mixture. Swap in the same amount of a gluten-free all-purpose blend or rice flour and the cakes hold together the same way, just check the parmesan you use is also gluten free.
What’s the difference between these potato cakes and classic potato latkes?
Latkes are made from raw, shredded potato that’s fried straight away, while these cakes start with fully cooked mashed potato folded with charred spring onions. That gives a denser, creamier interior instead of latkes’ shredded, crispy texture throughout. The charring here also adds a smoky depth latkes don’t have.
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John
John Watson is the passionate food enthusiast behind MePlusFood.com. With a deep love for exploring culinary delights, he shares honest restaurant reviews, mouthwatering recipes, and culinary adventures. Join John on his flavorful journey to savor the world one bite at a time.