Whip up a batch of these delicious potato and broccoli cakes, inspired by the popular dish served at IKEA. This recipe delivers on both taste and nutrition, with a hearty combination of potatoes and broccoli, enhanced with flavorful leeks, onions, and a touch of garlic. Finished off with a generous sprinkle of cheddar jack cheese, these cakes have a beautifully crispy exterior and a soft, cheesy interior, sure to become a favorite in your household.
Most ingredients for this recipe should already be in your pantry. One thing to note is Cheddar Jack cheese. It's a blend of Monterey Jack and Cheddar cheese, known for its melting properties and mild flavor. If it's not readily available, you can substitute it with equal parts of cheddar and Monterey Jack cheese.
Ingredients for Potato and Broccoli Cakes
Olive oil: Used for sautéing the vegetables, it adds a bit of healthy fat and enhances the overall flavor.
Leek: This member of the onion family has a milder, sweeter flavor.
Onion: Adds a depth of flavor. Choose a yellow or white onion for this recipe.
Garlic: Provides a punch of flavor. One large clove is enough.
Broccoli: A great source of vitamins K and C, adds a nice crunch and color to the cakes.
Russet potato: Known for their starchiness, they make the cakes hold together well.
Cheddar Jack cheese: Melts well and adds creaminess and a little tang to the cakes.
Salt: Enhances the flavor of all the other ingredients.
Water: Helps in cooking the potatoes and broccoli.
One reader, Kenny Payton says:
These potato and broccoli cakes are a game-changer! The flavors are so rich and the texture is just perfect. I love how easy they are to make, and they taste just like the ones from IKEA. It's a definite must-try for anyone who loves a tasty and satisfying snack.
Techniques Required
How to sauté leeks, onions, and garlic: In a medium skillet over medium heat, add the oil, leeks, onions, and garlic and cook for 4 minutes, until soft.
How to chop the potato: Meanwhile, chop the potato into ⅛-inch dice.
How to cook the potatoes: Add the potatoes, salt, and 2 tablespoons of water, cover, and cook over medium-low heat for about 10 minutes until soft.
How to cook the broccoli: Add the broccoli, 2 more tablespoons of water, and cook covered for 15 minutes, stirring occasionally, until tender.
How to form the cakes: Let the mixture cool for 10 minutes, then add the cheese and roll into 4 balls, about ½ cup (3½ ounces) each. Flatten to form cakes.
How to cook the cakes: To cook, heat a large skillet over medium heat, cook for 4 to 5 minutes until the bottom is golden, gently flip and cook an additional 4 to 5 minutes.
How to reheat from frozen: Freeze whatever is left uneaten. To reheat from frozen, bake in a preheated oven at 390 degrees F for 25 minutes.
How To Make Potato and Broccoli Cakes
This copycat recipe for Ikea’s potato and broccoli cakes is made with all-natural ingredients, along with some shredded cheese.
Serves:
Ingredients
- 1tbspolive oil
- 2½ozleek,white part only, chopped finely
- 2½ozonion,chopped finely
- 1clovelarge garlic,chopped finely
- 3ozbroccoli,chopped finely
- 8ozrusset potato,peeled from 1 potato
- 6tbspcheddar jack cheese,1½ oz shredded
- ½tspkosher salt,+ ⅛tsp
- 4tbspwater
Instructions
-
In a medium skillet over medium heat, add the oil, leeks, onions, and garlic and cook for 4 minutes, until soft.
-
Meanwhile, chop the potato into ⅛-inch dice.
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Add the potatoes, salt, and 2 tablespoons of water, cover, and cook medium-low heat for about 10 minutes until soft.
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Add the broccoli, 2 more tablespoons of water, and cook covered for 15 minutes, stirring occasionally, until tender.
-
Let cool for 10 minutes.
-
Add the cheese and roll into 4 balls, about ½ cup (3½ ounces) each. Flatten to form cakes.
-
To cook, heat a large skillet over medium heat, cook 4 to 5 minutes until the bottom is golden, gently flip and cook and additional 4 to 5 minutes.
-
Freeze whatever is left uneaten. To reheat from frozen, bake in 390 degrees F preheated oven for 25 minutes.
Nutrition
- Calories: 187.44kcal
- Fat: 10.54g
- Saturated Fat: 4.89g
- Monounsaturated Fat: 4.48g
- Polyunsaturated Fat: 0.63g
- Carbohydrates: 16.39g
- Fiber: 1.94g
- Sugar: 2.28g
- Protein: 7.99g
- Cholesterol: 20.48mg
- Sodium: 362.36mg
- Calcium: 206.42mg
- Potassium: 385.11mg
- Iron: 1.26mg
- Vitamin A: 66.86µg
- Vitamin C: 26.03mg
Technique Tip for Perfect Potato and Broccoli Cakes
When forming the potato and broccoli cakes, it's important to ensure that the mixture is cool enough to handle. This not only makes the process easier but also helps the cakes to hold their shape better when cooking. Additionally, when flipping the cakes in the skillet, do it gently to prevent them from breaking apart. Using a wide spatula can make this process smoother.
Time-Saving Tips for Making Potato and Broccoli Cakes
Prep ahead: Chop and prepare all the vegetables and cheese in advance to streamline the cooking process.
Multi-task: While the potatoes are cooking, chop the broccoli and prepare the other ingredients to save time.
Freeze extras: Make a double batch and freeze the extra potato and broccoli cakes for a quick and convenient meal option later.
Use food processor: Utilize a food processor to quickly chop the vegetables and cheese for faster prep.
Non-stick skillet: Use a non-stick skillet to prevent the potato and broccoli cakes from sticking, making the cooking process easier.
Substitute Ingredients For Potato and Broccoli Cakes Recipe (IKEA Copycat)
olive oil - Substitute with avocado oil: Avocado oil has a similar high smoke point and mild flavor, making it a suitable replacement for olive oil in this recipe.
leek - Substitute with green onions (scallions): Green onions can provide a similar mild onion flavor and a bit of crunch, which can work well as a substitute for leeks in this recipe.
onion - Substitute with shallots: Shallots have a milder and sweeter flavor compared to onions, and they can add a subtle depth of flavor to the potato and broccoli cakes.
garlic - Substitute with garlic powder: Garlic powder can be used as a substitute for fresh garlic, providing a similar flavor without the need for mincing or sautéing.
broccoli - Substitute with cauliflower: Cauliflower can be used as a substitute for broccoli, offering a similar texture and the ability to absorb flavors well when cooked.
russet potato - Substitute with Yukon Gold potato: Yukon Gold potatoes have a creamy texture and a slightly buttery flavor, making them a good substitute for russet potatoes in this recipe.
cheddar jack cheese - Substitute with Gouda cheese: Gouda cheese has a rich and creamy flavor with a smooth texture, which can work as a substitute for cheddar jack cheese in the potato and broccoli cakes.
kosher salt - Substitute with sea salt: Sea salt can be used as a substitute for kosher salt, providing a similar level of salinity to the dish.
water - Substitute with vegetable broth: Vegetable broth can add more flavor to the recipe compared to water, enhancing the overall taste of the potato and broccoli cakes.
Presenting the Ikea Copycat Recipe
- Elevate the plating: Arrange the potato and broccoli cakes in a circular pattern on the plate, ensuring they are evenly spaced and visually appealing.
- Incorporate contrasting colors: Garnish the dish with a sprinkle of finely chopped fresh parsley to add a vibrant pop of color against the golden-brown cakes.
- Utilize negative space: Leave some areas of the plate uncovered to create a sense of balance and elegance, allowing the focus to remain on the beautifully presented potato and broccoli cakes.
- Add a touch of sophistication: Place a small, delicate edible flower, such as a nasturtium or pansy, on top of each cake to introduce a touch of refinement to the presentation.
- Create a harmonious composition: Drizzle a small amount of balsamic reduction in a graceful, sweeping motion around the edge of the plate to add a touch of complexity and depth to the overall presentation.
Essential Tools for Making Potato and Broccoli Cakes
- Medium skillet: A medium-sized pan with a flat bottom and low sides, used for sautéing, frying, and cooking small amounts of food.
- Large skillet: A larger pan with a flat bottom and low sides, used for frying, searing, and sautéing larger quantities of food.
- Mixing bowl: A bowl used for combining ingredients, mixing batters, and preparing various recipes.
- Food processor: A kitchen appliance used for chopping, slicing, pureeing, and blending ingredients.
- Chef's knife: A versatile kitchen knife with a broad blade, used for a variety of food preparation tasks such as chopping, slicing, and dicing.
- Cutting board: A durable board used as a surface for cutting, slicing, and chopping ingredients.
- Spatula: A kitchen tool with a broad, flat, flexible blade, used for lifting, spreading, and flipping ingredients.
- Large skillet: A larger pan with a flat bottom and low sides, used for frying, searing, and sautéing larger quantities of food.
- Oven: A kitchen appliance used for baking, roasting, and heating food.
- Measuring cups and spoons: Utensils used for accurately measuring and portioning ingredients in cooking and baking.
- Large skillet: A larger pan with a flat bottom and low sides, used for frying, searing, and sautéing larger quantities of food.
Storing and Freezing Potato and Broccoli Cakes
Let the potato and broccoli cakes cool completely before storing or freezing. This will prevent them from becoming soggy or losing their shape.
To store in the refrigerator, place the cooled cakes in an airtight container lined with paper towels. The paper towels will absorb any excess moisture, keeping the cakes crisp. Store in the refrigerator for up to 3-4 days.
For longer storage, freeze the cakes. Arrange them in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for about 2 hours, or until the cakes are frozen solid. This initial freezing step prevents the cakes from sticking together when stored.
Once frozen, transfer the cakes to a freezer-safe container or resealable plastic bag. Place a piece of parchment paper between each cake to prevent them from sticking together. Label the container or bag with the date and contents.
Frozen potato and broccoli cakes can be stored for up to 2-3 months. When ready to eat, remove the desired number of cakes from the freezer and reheat in a preheated 390°F (200°C) oven for about 25 minutes, or until heated through and crispy on the outside.
Alternatively, you can reheat the frozen cakes in an air fryer. Preheat the air fryer to 375°F (190°C) and cook the cakes for 8-10 minutes, or until heated through and crispy.
Avoid thawing the frozen cakes before reheating, as this can cause them to become soggy. Reheating them directly from the freezer will help maintain their texture and flavor.
How To Reheat Leftovers
To reheat leftover potato and broccoli cakes in the oven, preheat your oven to 390°F (200°C). Place the frozen cakes on a baking sheet lined with parchment paper or a silicone mat. Bake for about 25 minutes, or until they are heated through and crispy on the outside. This method ensures that the cakes retain their shape and texture while reheating.
If you prefer a quicker reheating method, you can use a microwave. Place the frozen potato and broccoli cakes on a microwave-safe plate and heat them on high power for 1-2 minutes, or until they are heated through. However, keep in mind that microwaving may result in a softer texture compared to oven reheating.
For a crispy exterior, you can also reheat the cakes in a skillet. Heat a small amount of olive oil or butter in a non-stick skillet over medium heat. Place the frozen cakes in the skillet and cook for 3-4 minutes on each side, or until they are golden brown and heated through. This method will give you a nice crispy exterior while ensuring the inside is warm and soft.
If you have an air fryer, you can use it to reheat your leftover potato and broccoli cakes. Preheat the air fryer to 350°F (175°C) and place the frozen cakes in the basket. Cook for 5-7 minutes, or until they are heated through and crispy on the outside. This method is a great option if you want to achieve a crispy texture without using additional oil.
Random Fact about this recipe:
Potatoes and broccoli are both excellent sources of vitamin C, which is essential for a healthy immune system. They also provide a good amount of fiber, which is beneficial for digestion and overall gut health. Additionally, the combination of potatoes and broccoli in this recipe offers a delicious and nutritious way to incorporate more vegetables into your diet. Both ingredients are versatile and can be used in various dishes, making them valuable staples in a well-rounded diet.
Is Making Potato and Broccoli Cakes at Home Cost-Effective?
This potato and broccoli cakes recipe is quite cost-effective for a household. The ingredients, such as potatoes, broccoli, and cheddar jack cheese, are affordable and easily accessible. The recipe yields four servings, making it suitable for a family of four. The approximate cost for a household of four people is around $10-15, making it a budget-friendly option. The overall verdict for this recipe is 8/10, considering its simplicity, affordability, and delicious outcome.
Are Potato and Broccoli Cakes Healthy or Unhealthy?
This potato and broccoli cakes recipe can be considered a relatively healthy option, as it incorporates nutritious ingredients like broccoli, potatoes, and leeks. Broccoli is an excellent source of vitamins C and K, as well as fiber and antioxidants. Potatoes provide vitamin C, potassium, and fiber, while leeks offer vitamins A and K, along with beneficial plant compounds. The recipe also uses a moderate amount of cheese, which adds calcium and protein to the dish.
However, there are a few aspects that could be improved to make the recipe even healthier:
- Use whole wheat flour or almond flour instead of all-purpose flour for the coating to increase fiber and nutrient content
- Opt for a low-fat cheese variety to reduce the overall fat content of the dish
- Incorporate additional vegetables, such as carrots or bell peppers, to boost the nutrient profile
- Use a healthier cooking method, such as baking or air frying, instead of pan-frying to reduce the amount of oil needed
- Replace some of the potatoes with cauliflower or sweet potatoes for a lower-carb and more nutrient-dense option
By making these adjustments, you can enhance the nutritional value of the potato and broccoli cakes while still maintaining their delicious flavor and texture. Additionally, serving the cakes with a side salad or a yogurt-based dipping sauce can further contribute to a well-rounded and wholesome meal.
Editor's Opinion on This Ikea Copycat Recipe
The potato and broccoli cakes recipe is a delightful and flavorful dish. The combination of leeks, onions, and garlic adds depth to the savory flavor profile, while the addition of cheddar jack cheese provides a rich and creamy texture. The use of russet potatoes and broccoli creates a harmonious balance of earthy and fresh flavors. The cooking process ensures that the cakes are perfectly cooked, with a golden exterior and a tender interior. This recipe is a wonderful way to enjoy a delicious and wholesome meal, and the option to freeze and reheat the cakes makes it a convenient choice for busy days.
Enhance Your Potato and Broccoli Cakes Recipe (IKEA Copycat) with These Unique Side Dishes:
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Why trust this Potato and Broccoli Cakes Recipe (IKEA Copycat):
This recipe guarantees a delightful experience with potato and broccoli cakes that are reminiscent of the beloved Ikea version. The combination of cheddar jack cheese and russet potato creates a rich and savory flavor, while the addition of broccoli infuses a delightful freshness. The careful cooking process ensures that the leek, onion, and garlic are perfectly softened, enhancing the overall taste. With meticulous attention to detail, this recipe promises a delectable outcome that users can trust and enjoy.
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