Potato Cakes with Tomatoes and Mushrooms

| 4 - 6
  • 4 large potatoes, peeled
  • 2 TBSP milk
  • 2 TBSP butter or coconut oil
  • 300g cabbage, thinly sliced
  • 100g cheese of choice (cheddar, feta or plant-based)
  • 1 TBSP coconut oil
  • 1 tsp salt and herbs seasoning
  • 6 large mushrooms
  • ¼ cup oil, for frying
  • 2 tomatoes, thickly sliced (or whole cherry tomatoes)
  • Flour, for dusting the potato cakes
  • Salt and pepper to taste
  1. Preheat the oven to 200 °C.
  2. Cut the potatoes into small pieces and boil them in a saucepan until soft.
  3. Drain them and place them back into the saucepan, then add the milk and mash them until smooth. Season with salt and set aside.
  4. In a separate pan, heat the butter or coconut oil, then add the sliced cabbage and cook until soft.
  5. Add the cabbage and cheese to the potato mixture; the mixture should be stiff enough to form into cakes.
  6. Mix the coconut oil and the herbs and salt seasoning together, and set aside.
  7. Place the mushrooms face-up on a baking tray and drizzle with the seasoned coconut oil. Grill in the oven for 10 minutes. Remove from the oven and keep warm.
  8. Roll some of the potato mixture into a medium-sized ball, then flatten with the palm of your hands. Dust with some flour on both sides before frying. Repeat with the rest of the mixture.
  9. Heat the oil in a frying pan over medium heat, and fry the potato cakes on both sides until browned.
  10. Fry the tomatoes for 2 minutes (per side if you are using slices), season with salt and pepper, and set aside.
  11. Serve the potato cakes with the fried tomatoes and grilled mushrooms.

TIP: The addition of cabbage makes these potato cakes moreish, filling and ultra-delicious. Use red cabbage for a gorgeous splash of colour.


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