Community recipe
Crispy Apple-Cheddar Potato Cakes with Mustard Yogurt
Golden, skillet-crisp potato and cabbage cakes get pockets of melted cheddar and a subtle sweetness from grated apple. A quick mustard-yogurt dip makes them a satisfying, familiar weeknight meal.
- Serves
- 4
- Prep
- 20 min
- Cook
- 22 min
- Difficulty
- easy
Get ready
Ingredients
- 450 g potatoes, peeled and coarsely grated
- 3 scallions, thinly sliced
- 150 g green cabbages, finely shredded
- 1 apple, cored and coarsely grated
- 100 g sharp cheddar cheese, grated
- 2 eggs
- 50 g all-purpose flour
- 1 tsp kosher salt
- 0.5 tsp ground black pepper
- 120 g plain greek yogurt
- 1 tbsp dijon mustard
- 3 tbsp olive oils, divided between batches
Make it
Instructions
- 01
Set up and prep the vegetables
Set a box grater, large bowl, clean kitchen towel, knife, cutting board, and 12-inch nonstick skillet by the stove; leave the skillet unheated for now. Wash and dry 450 g potato, 3 scallions, 150 g green cabbage, and 1 apple. Peel and coarsely grate the potato; core and coarsely grate the apple. Wrap both in the towel and squeeze firmly over the sink until little liquid drips out, then put them in the bowl. Thinly slice the scallions, finely shred the cabbage, and add both to the bowl. Grate 100 g sharp cheddar cheese and add it to the bowl. | Why: Squeezing out moisture helps the cakes turn crisp instead of soggy.
- 02
Bind and season the cakes
Crack 2 eggs into the bowl, then add 50 g all-purpose flour, 1 tsp kosher salt, and 0.5 tsp ground black pepper. Stir until the vegetables are evenly coated and the mixture holds together when pressed in your palm. Divide loosely into 8 equal portions; don't pack them tightly yet. | Why: The eggs and flour hold the shreds together while the measured seasoning flavors every bite.
- 03
Make the tangy dipping sauce
In a small serving bowl, stir 120 g plain Greek yogurt with 1 tbsp Dijon mustard until smooth. Refrigerate the sauce while the cakes cook. | Why: A cool, tangy sauce balances the rich cheese and golden crust.
- 04
Fry the first batch
Place the skillet over medium heat for 2 minutes. Measure 3 tbsp olive oil; pour half into the warm skillet and swirl to coat. When the oil shimmers, place 4 portions in the pan, pressing each into a roughly 1 cm-thick cake. Cook undisturbed for 5 minutes per side, turning carefully with a thin spatula, until both sides are deep golden brown, the centers feel firm, and the cheese is melted. Transfer to a plate lined with a paper towel. | Why: Moderate heat gives the centers time to cook before the outsides get too dark.
- 05
Fry the second batch
Add the remaining measured oil to the skillet, still over medium heat. Once it shimmers, press the remaining 4 portions into 1 cm-thick cakes in the pan. Cook for about 5 minutes per side, until deep golden on both sides, firm in the middle, and hot throughout. Transfer to the lined plate and let all the cakes stand for 2 minutes to firm up. | Why: Cooking in two batches leaves room to flip the cakes and keeps the skillet hot enough for crisp edges.
- 06
Serve while crisp
Divide the 8 warm cakes among 4 plates and serve with the chilled dipping sauce alongside. | Why: Serving promptly preserves the crisp crust and the contrast with the cool sauce.
