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Flora Recipes

Carrot and Potato Cakes


  1. Put the potatoes in a large pan of salted water, bring to the boil and cook until completely softened – around 15 minutes.
  2. Drain and then mash. Tip the mashed potato into a bowl, add the grated carrot and flour, then mix well.
  3. Allow to cool enough to handle, then use your hands to create the potato cakes, rolling the mixture into a ball, then flattening to create a thick disk. Dust with a little flour then set aside on a baking tray lined with baking paper in the fridge to firm up.
  4. Melt a tablespoon of Flora Original in a non-stick frying pan, fry 2 or 3 of the potato cakes at a time, flipping half-way, until they are golden on both sides.
  5. Set aside and tuck into lunchboxes throughout the week.


~ Makes 16 cakes ~

  • 50g Flora Original
  • 500g potatoes, roughly chopped
  • 100g carrot, grated
  • 100g plain flour

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