Cheesy Chipotle Potato Cakes
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Cheesy Chipotle Potato Cakes

with Sauteed Peas and Slaw Salad

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time20 minutes


serving amount

2 unit(s)

Garlic Clove

450 grams


15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

60 grams

Mature Cheddar Cheese

(Contains Milk)

20 grams

Chipotle Paste

50 grams


(Contains Cereals containing gluten)

100 grams

Greek Style Salad Cheese

(Contains Milk)

120 grams


20 grams

Wild Rocket

120 grams

Coleslaw Mix

32 grams

Sweet Chilli Sauce

Not included in your delivery

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

¼ tsp



Nutritional information

Energy (kJ)2929 kJ
Energy (kcal)700 kcal
Fat28 g
of which saturates15.6 g
Carbohydrate87.7 g
of which sugars18.9 g
Protein26.9 g
Salt3.42 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Large Saucepan
Large Bowl
Box Grater
Potato Masher
Baking Tray
Large Frying Pan



Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

Peel the garlic but leave them whole. Peel and chop the potatoes into 2cm chunks. 

Pour the boiling water into a large saucepan with 0.5 tsp salt for the potatoes.

Add the potatoes and peeled garlic cloves to the water and cook until you can easily slip a knife through, 12-14 mins.



Meanwhile, in a large bowl, combine the cider vinegar with the sugar and oil for the dressing (see pantry for both amounts). Season with salt and pepper, then set the dressing aside for now. 

Grate the Cheddar cheese.


Once the potatoes are cooked, drain and allow to steam uncovered for 2 mins.

Return to the pan, off the heat. Mash the potatoes, ensuring the mixture isn't too smooth so that some small chunks of potato remain.

Stir in the chipotle paste, Cheddar cheese, breadcrumbs and salt (see pantry for amount). Crumble in half the Greek style salad cheese. Season with pepper and mix together.


Allow the mixture to cool slightly, then shape into 2cm thick patties, 3 per person. 

Transfer the potato cakes to a large, lightly oiled baking tray. Drizzle over some oil then bake on the top shelf of your oven until golden, 24-26 mins. Gently turn halfway.


A few mins before the potato cakes are ready, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the peas and stir-fry for 2-3 mins.

Remove from the heat, crumble in the remaining Greek style salad cheese and season with pepper. 

Add the rocket and slaw mix to the dressing bowl and toss together.


Once ready, transfer the cheesy chipotle potato cakes to your plates. 

Serve the peas and salad alongside, as well as the sweet chilli sauce for dipping.


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