Noodling Around with Potato Cakes

Look at first signs of spring that I spotted a few days ago!

Spring FlowersMaybe it’s the sunshine, but I wanted to be a bit more playful with my food yesterday. Here was my most recent creation:

Potato Noodle Cakes

Potato Noodle Cakes
Makes 18 Cakes
Prep Time: 20 minutes | Cooking Time: 30-35 minutes


    • 2 medium-sized yukon potatoes (about 2 1/2 – 3 cups)
    • 1 large sweet potato (about 2 1/2 – 3 cups)
    • 1/3 cup yellow onions, diced
    • 2 eggs, whisked
    • 1/2 cup almond meal
    • 4 cloves of garlic, minced
    • 1 TBS olive oil
    • 1 1/2 tsp sea salt
    • 2 tsp dried thyme
    • 2 tsp dried basil


    1. Preheat oven to 375ºF. Grease one or two muffin pans with olive oil or cooking spray. Be sure to grease the cups liberally, as this will help the cakes come out more cleanly.
    2. Peel the sweet potato. I like to leave the skin on for yukon potatoes, but feel free to peel them.
    3. Using a spiralizer or a julienne peeler, cut the potatoes into noodles. Place the noodles in a large mixing bowl.
    4. Mix in the rest of the ingredients into the bowl.
    5. Fill each of the muffin cups with the potato noodles and place into the oven.
    6. Bake for about 30 to 35 minutes, or until the potato noodles start to brown.

Potato Noodle Cakes


    • If you don’t have any almond meal, just use plain all-purpose flour.
    • Feel free to experiment with other herbs in these potato cakes.


Potato Noodle Cakes


5 thoughts on “Noodling Around with Potato Cakes

  1. This looks delicious, can’t wait to make it and have it for breakfast. That’s it, I’m buying a spiralizer! I needed to justify buying another kitchen gadget, this does it.


    • You should definitely get one, Susie! I held off buying a spiralizer for the longest time. I finally caved in after I failed to make zucchini/summer squash noodles with my vegetable peeler. My spiralizer is in heavy use now!


  2. Pingback: Maple & Curry Acorn Squash | Healthy Nibbles & Bits

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