Potato and Broccoli Cakes

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These easy, copycat IKEA vegetable potato and broccoli cakes called Grönsakskaka make a delicious side dish for breakfast or dinner!

These easy, copycat Ikea vegetable potato and broccoli cakes called Grönsakskaka make a delicious side dish for breakfast or dinner!
Potato and Broccoli Cakes

Made with potatoes, broccoli, leeks, onions and cheese, so good! My aunt had a brunch for Mother’s Day and had a beautiful spread, which included these Potato and Broccoli Cakes. When she told us they were frozen from Ikea, we couldn’t believe it! My aunt helped me recreate them, they taste just as good as the original, with less calories of course! Kid-friendly, perfect for breakfast or brunch with eggs or as a side dish with salmon, chicken, or serve two as a main with a big salad.

These easy, copycat Ikea vegetable potato and broccoli cakes called grönsakskaka make a delicious side dish for breakfast or dinner!


  • Have all your ingredients prepped saving the potatoes for last as they brown quick once peeled and cut. To prevent the potatoes from browning, you can put them in a bowl of water until ready to cook.
  • You’ll want to cut the potatoes in very small cubes, to do this I cut the potatoes with a sharp knife into thin slices, then into strips. I prefer not to use a food processor, it turns the potatoes brown.
  • You can also double or tripe the recipe and freeze the rest. To freeze, flash freeze until firm, then wrap them tight in plastic or foil. To bake from frozen, preheat the oven to 390F, bake frozen 25 minutes.

These easy, copycat Ikea vegetable potato and broccoli cakes called grönsakskaka make a delicious side dish for breakfast or dinner! These easy, copycat Ikea vegetable potato and broccoli cakes called grönsakskaka make a delicious side dish for breakfast or dinner! These easy, copycat Ikea vegetable potato and broccoli cakes called grönsakskaka make a delicious side dish for breakfast or dinner! These easy, copycat Ikea vegetable potato and broccoli cakes called grönsakskaka make a delicious side dish for breakfast or dinner!  These easy, copycat Ikea vegetable potato and broccoli cakes called grönsakskaka make a delicious side dish for breakfast or dinner! These easy, copycat Ikea vegetable potato and broccoli cakes called grönsakskaka make a delicious side dish for breakfast or dinner!

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These easy, copycat Ikea vegetable potato and broccoli cakes called grönsakskaka make a delicious side dish for breakfast or dinner!
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4 from 29 votes
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Potato and Broccoli Cakes

135 Cals 4.5 Protein 15 Carbs 6.5 Fats
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Yield: 4 servings
COURSE: Side Dish
CUISINE: American
These easy, copycat Ikea vegetable potato and broccoli cakes called Grönsakskaka make a delicious side dish for breakfast or dinner!


  • 1 tbsp olive oil
  • 2 1/2 ounces leek, white part only, chopped finely
  • 2 1/2 ounces onion, chopped finely
  • 1 large garlic clove, chopped finely
  • 3 ounces broccoli chopped finely
  • 8 ounces peeled russet potato, from 1 potato*
  • 6 tbsp 1 1/2 oz shredded cheddar jack cheese
  • 1/2 + 1/8 tsp kosher salt
  • 4 tbsp water
  • *It’s best to peel the potatoes last as they get brown fast. Once you cut them into cubes, it’s best to leave them in a bowl of water to prevent them from browning. Drain before cooking.


  • In a medium skillet over medium heat, add the oil, leeks, onions and garlic and cook 4 minutes, until soft.
  • Meanwhile, chop the potato into 1/8th inch dice. The best way to do this is slice them into 1/8th inch strips, then cut the strips into small cubes.
  • Add the potatoes, salt and 2 tablespoons of water, cover and cook medium-low heat until soft, about 10 minutes.
  • Add the broccoli, 2 more tablespoons of water and cook covered 15 minutes, stirring occasionally, until tender.
  • Let cool 10 minutes.
  • Add the cheese and roll into 4 balls, about 1/2 cup (3 1/2 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. You can freeze whatever you don’t eat. To reheat from frozen, bake in 390F preheated oven 25 minutes.


Serving: 1cake, Calories: 135kcal, Carbohydrates: 15g, Protein: 4.5g, Fat: 6.5g, Saturated Fat: 2.5g, Cholesterol: 9.5mg, Sodium: 260mg, Fiber: 2.5g, Sugar: 2.5g
WW Points Plus: 4
Keywords: broccoli and potato cakes, Ikea Potato and Broccoli Cake Recipe, ikea Potato and Broccoli Cakes, potato and broccoli cakes, Potato and Broccoli Medallions

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  1. literally the most delicious thing i’ve ate 

  2. Has anyone tried making several and freezing? Then baking when ready, like the ikea kind?

  3. The flavor of these are so yummy and simple! They totally didn’t form though no matter how much I worked them in patties. Next time we make them, we’ll try mashing the mixture with a fork a bit to hopefully make them easier to form. 

  4. Great recipe as an eggless version of the Ikea medallions. The cheese and potatoes come close to acting as a binder, though not perfect. This has become a staple recipe in our household and we recently started adding diced cauliflower into the ingredients as well. To supplement the patty we do rice and diced tomatoes on the side, and for our son we top with marinara sauce.


  5. It’s 1 – 1/2 sweetheart not 11.

  6. I love this recipe they are so amazing and tasty. All I can say is WOW Delicious.

  7. Hello, I want to try this recipe but looking at the ingredients I wander: isn’t it too much cheddar? I mean, 11 oz? I converted in grams and it’s about 300 grams, more than the potato quantity. And looking at the pictures, it doesn’t seem you put that much cheese in it. So, please tell me, if you can, how much cheese do you use. in grams please.
    Thank you!

  8. The flavor was quite nice, but the effort was not worth the payoff. The cakes were too soft the handle and fry properly. I agree with the other comments; this recipe could use a binding agent of some kind.

  9. Just made, was absolutely delicious!! For me, the patties definitely had some bit of falling-apart-ness, but honestly minimal. So if I hold half of the pattie, the other half will definitely fall, but there is definitely a decent integrity to it. It definitely did not completely fall apart or anything like that for me which is what I was curious about. It tasted really good, esp when hot off the grill. I wouldn’t even have minded if it didn’t stick together at all when I finished cooking because the taste itself as a potato and broccoli (and leek) and cheese mash is delicious, so good haha!! Will def make again! Thank you so much Gina!

  10. These are delicious! Not sure why there are so many comments about them coming undone. I’ve made these several times and they turn out just like the pictures. If you follow the directions and use a lightly sprayed non-stick pan this will work out perfectly. 

  11. would you recommend air frying these? i have your vremi fryer and a ton of garden fresh broccoli to use up! thanks 🙂

  12. This is not working for me at all. It sounds really good but needs a lot of work. My patties are coming out totally undone. Not at all what I expected. I think I need to go to Ikea and see if I can find the original there and work it out for myself from there.

  13. I added two eggs to mine to bind them and they came out great!

  14. I tweaked it a bit and these turned out great!
    Substituted nutritional yeast about 1tbsp for the cheese and added in 2/3 cup breadcrumbs and they held perfectly. Make sure the pan is almost smoking before putting the cake to fry and you LL be good to go!

  15. I don’t know how many recipes I’ve made in my life but this might be the first to use weights for dry ingredients…who does this? and who uses a weight reference that is also a volume reference?
    one leek, white part only…half a med sized onion, one med russet, one crown of broccoli. I kept adding water as it cooked off, probably half a cup and ended up with a thick paste that was easy to roll and smoosh into patties. they’re still rather loose and you should probably wipe your spatula between cakes to keep the “skin” intact. three stars only because I stood staring at this recipe for so long trying to figure out why diced onion is measured in ounces.

    • Agree… Coming from a commonwealth country I had to convert ounces to grams and yet I’m left wondering why vegetables are measured in weight. So, so odd.

      • There is a kitchen weigh scale by Accuweight. You can measure, lbs, ozs, grms, mils and also fluid ozs.. takes care of conversions without thinking about it.

        Really helps with this recipe.

        Make it alot. Love them.

    • Precision. Actual amounts measure by volume can differ since chop, dice, mince, small dice, fine mince etc are subjective terms. XX oz or grams will always be the same amount of food regardless of how knife happy the prep cook is on a given day. Also, measuring cups can differ slightly in amounts they measure. Not generally an issue for most dishes, but can be critical for some sauces and baked goods.

  16. This was very tasty, and does indeed taste like the Ikea ones! I think your potato dices are more likely 1/4″ to 1/2″, NOT 1/8th inch. 1/8th inch is juillenne strips cut up…which turned brown on me. I found another similar recipe where the potatoes were cooked separately in water just like making mashed potatoes, and they were lightly mashed before mixing with the other veggies. I will be trying it out that way. I baked mine in a muffin pan rather than frying, but like many other people, mine fell apart, and they were VERY wet. I’m making them now with some egg whites as a binder, and omitting the water. We’ll see how this goes!

  17. Thanks for the yummy sounding recipe! I’m here because I loved the IKEA one and also hosting a book club brunch and getting anxious-can you share what else was in your aunt’s brunch? She obviously has great taste and is practical too :).

  18. I tried and they were absolutely delicious and easy
    but I substituted Gruyere and mine never fell apart. They were so good that my 4 & 2 year olds ate them and asked for more while leaving the meat on their plates. I used a nonstick pan to ensure they wouldn’t stick. Thanks for a recipe I have wanted for years!

  19. Tried it today. While it tasted alright, it wasn’t amazing or special – it’s ok for meal prep, but definitely not something I would be proud to serve to others. The prep wasn’t long by any means, but given the below average end product, the effort just wasn’t worth it – I’d much rather just mash everything together. This is the first Skinnytaste recipe that I wont be trying again. But having said that, it could also be because this site has amazing high quality recipes. This one just missed hte bar.

  20. So disappointed, these looked so good! But just like many others in the comments, they totally fell apart on the frying pan. I even tried chilling them beforehand as others had suggested. The cheese all melted out of the cakes and burned on the pan before the potatoes and broccoli could even start to brown. It’s too bad because the mushy mess I was left with afterwards was actually very tasty lol I love skinnytaste but this one just didn’t work for me 🙁

  21. Could i get the conversion of oz to cup?

  22. Taste good but how did you get them to keep shape?! Wish I could post a picture. Mine are…. less than pretty ?

  23. Did anyone find a fix for them falling apart? I followed all the instructions and weighted all ingredients, but these completely fell apart in the pan.

  24. Can you make this with rices cauliflower instead of potato?

  25. I made these delicious cakes for dinner last night alongside a pork chop and they were FANTASTIC! I prepped the broccoli and the leeks a day ahead of time and it saved me a lot of prep time after a busy Monday at work. My only downfall was not using a nonstick pan in the initial steps–lesson learned for next time! Thank you, Gina!

  26. I’m as big of a fan of Skinnytaste as there is. Own both books and will get the 3rd. This recipe though is a fail. Takes way too long to prepare (why no food processor here?) and they look nothing like any photo above. Tastes just okay. Won’t ever make them again. By far my worst recipe experience here.

  27. Tasted great,  but the patty spread out and fell apart during browning. It seemed like when the cheese started to melt all heck broke loose and they went the way of a mashed potato. If I try these again, I will try putting them in the fridge like someone else suggested.

  28. Also, when I put this into recipe builder it came out to 3 freestyle points. Tripled the recipe and said it served 12.

  29. Did not work well with a stainless steel skillet. It still tasted delicious. Will definitely try again but using non-stick!

  30. Can I use frozen broccoli? I forgot to buy fresh broccoli ?

  31. Can you please provide cup conversions?

  32. Could you make these with frozen broccoli? I wanted to try making them tonight but forgot to buy fresh broccoli ?

  33. Hi Gina, I love so many of your recipes and got the ingredients to try this one tonight. However, I noticed that it uses ounces instead of cups. Is there anyway that you can add a conversion for the next time I come back to this recipe? I love not only the flavors you put together but how simple they are for me to follow- 2 reasons I keep coming back to you. This one is going to require a little more concentration on my end. Thanks!

  34. Can I use red potatoes?

  35. I made these yesterday and loved the flavor. I had company over and was talking while I cooked so I likely messed up somewhere, but they spread  and fell apart a bit when I flipped. I’m thinking I might have put too much cheese? Or maybe I needed to chill the patties a little bit first or perhaps the Pan wasn’t hot enough?  I will try again, though, because they were a huge hit even if they weren’t pretty!  

  36. Tasted very yummy but my patties didn’t fry. They stuck to the pan.  Maybe my pan wasn’t hot enough when I put them in?  I’ll put the veggies together as a stir fry though.  

  37. I made these yesterday to have on hand for the week. Used the fresh grated potatoes (Simply Potatoes), as that’s what I had on hand. Heated one up for breakfast this morning, topped it with an egg & a little sliced avocado – it was delicious!

  38. I also could not get them to bind up at all.   They fell apart in the pan. 

  39. When I enter these into my tracking on ww with the nutritional info, it comes out as 5 points.
    Am I missing something?

  40. Made these for breakfast this morning. I subbed a delicious herbed gouda from a local dairy for the cojack. They were delicious. My husband liked them too. I topped it with a poached egg, a little habanero aioli and some microgreens. Delish!

    Like the other posters, they were tricky to bind together, though I did get patties out of them. I like Kate’s idea above to use mashed potatoes. What a great recipe in which to use leftover mashed potatoes!

  41. On many of the most recent recipes from SkinnyTaste, I’ve noticed there is not button to “Pin” the recipe. Is this being eliminated intentionally? I love to pin recipes so I can find them when I’m ready to use them and so I can use my iPad in the kitchen as I’m cooking.

  42. I made these tonight, but I couldn’t make them into cakes. They fell apart. So I made them as a hash browns and it was very good, but I’d like to make the cakes. Any suggestions to help with the binding?

  43. These came out great, but I must have done something wrong. I added more water than called for, and when it came time to fry them they were just too gooey to fry and flip. I had to cool them for longer and dredged the cakes in flour to get them to bind more. I think the mixture would even be good as a cheese & broccoli mashed potato dish before frying them!

  44. This looks great- how much oil do I put in the skillet to heat the cakes?

  45. I love sneaking a little healthy into dinnertime faves. So smart Gina!

  46. What are your thoughts on using frozen hash browns for the potatoes?
    I can’t wait to try out this recipe!

    • I did this because I did not want to cut the potatoes and had several bags of frozen hash browns lurking in my freezer. I thawed them out, rinsed, drained and it worked beautifully! I actually made them skinnier than she has there and they were kind of crispy which was a really nice texture.

  47. I made these today, and while they were tasty, they didn’t bind together very well for me with the potatoes cooked like this. Next time I will boil and mash the potatoes and add them when the other ingredients are cooked. Great combination of flavours otherwise! Added lots of black pepper and not so much cheese (I ran out, haha! Perhaps the mixture is better with more cheese). The leek gives it a lovely sweet touch.

    • Try forming the patties and placing them in the freezer for an hour first. Once in the pan to cook, try not to flip them more than once, you want to get the carmelized brown bottom that Gina displays in her pictures. 

  48. These look yummy!  
    I am in the market for a new knife. My current one is dull.  You have a knife in one of your pictures.  What type of knife do you use?  Thanks!  

  49. “7. To cook, heat a large skillet over medium heat, cook 4 to 5 minutes until the bottom is golden, …”
    Any oil in the pan first?

  50. Could you please convert ozs. of veggies to cups.

  51. These look so good!  Can you make them in the air fryer instead of frying them in a skillet?

  52. My husband is doing the keto thing. Do you think the potato could be replaced with cauliflower?

  53. Thank you so much for yet another lightened up recipe. Question: is there any substitute for the leek? I’m not a fan of leeks, yet love onions, shallots, scallions, and garlic. I know I can just leave it out, but don’t want the cakes to lack some vital flavor.  TIA Gina… LOVE your recipes and happily own all your books. 

  54. Two questions:  do you freeze them after you cook them or before?  What about grating the potato instead of cubing it?

  55. These look delicious! I bet you could make these bite size for appetizers!

  56. Awesome side dish, we love all variety of veggie cakes! You can change up the ingredients to suit your entree and freezing them is just a bonus. Had to laugh about 390 degrees for reheating…Gina, you are so precise.

  57. Can you use sweet potatoes?

  58. Thanks for the info about not using a food processor. I did the potatoes with a mandolin and put them in salted water. It was fast and they didn’t turn brown.

  59. I love that these can be prepped ahead of time and frozen to have on hand, especially for guests!

  60. I’m definitely going to make these, they look amazing Gina. After the cakes have been formed, do you need to refrigerate to firm before cooking? 

  61. Would it work the same if you used riced cauliflower instead of the potato?

  62. They sound so good! I was just wondering if there was something to replace the cheese with in order to keep it vegan? Thanks!

  63. Looks delicious! Is the broccoli cooked before you add it to the pan or raw?

  64. Yum! Those look great. Going to try for sure!

  65. I am so excited to try these! As soon as I saw the pic I instantly thought of the IKEA diner and was so happy to see that is what they were based on. Yummmm! Thank you!