Potato and Broccoli Cakes Recipe (IKEA Copycat)

Healthy vegetable vegetarian cutlets from carrot, broccoli, potato with herbs on a white plate

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.

Preparation: 10 minutes
Cooking: 45 minutes
Total: 55 minutes



  • 1tbspolive oil
  • ozleek,white part only, chopped finely
  • ozonion,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


  1. In a medium skillet over medium heat, add the oil, leeks, onions, and garlic and cook for 4 minutes, until soft.

  2. Meanwhile, chop the potato into ⅛-inch dice.

  3. Add the potatoes, salt, and 2 tablespoons of water, cover, and cook medium-low heat for about 10 minutes until soft.

  4. Add the broccoli, 2 more tablespoons of water, and cook covered for 15 minutes, stirring occasionally, until tender.

  5. Let cool for 10 minutes.

  6. Add the cheese and roll into 4 balls, about ½ cup (3½ ounces) each. Flatten to form cakes.

  7. 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.

  8. Freeze whatever is left uneaten. To reheat from frozen, bake in 390 degrees F preheated oven for 25 minutes.


  • 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
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