These boxty cakes combine grated raw potato, mashed potato, and ground pork into thick pan-fried patties with a genuinely crispy crust and a soft, meaty center. One batch makes four generous servings, and they hold up well enough that leftovers reheat without turning soggy. If you need something filling that uses basic pantry ingredients, this is a solid weeknight option.
Before you start
The single most important step is getting the grated potato as dry as possible before mixing. Wet potato turns the batter slack and the cakes steam instead of fry — you end up with pale, soft patties that fall apart when you flip them. Wrap the grated potato in a clean kitchen towel and wring it hard over the sink, or press it in a fine-mesh strainer. Do this twice if the potato is very watery. The second thing that matters is the heat of the pan. Start on medium, not high. The cakes are thick and contain raw pork, which needs time to cook through to a safe internal temperature of 160°F (71°C) at the center. Too much heat browns the outside fast while the middle stays raw. If the crust is darkening before 5 minutes is up, drop the heat slightly and give them more time.
Smart swaps
- Russet potatoes: These are the right call here because they’re starchy and dry out well after grating. Waxy varieties like red or Yukon Gold hold more moisture and make the batter harder to manage.
- Ground pork: Ground chicken or turkey works as a substitute — just be aware those need to reach 165°F (74°C) internally, so budget a little extra cook time. Ground beef is fine too and gives a slightly richer flavor.
- Green onions (green part only): Chives are a direct swap. Finely diced white onion works but soften it in a dry pan for a couple of minutes first so it doesn’t taste sharp in the finished cake.
- Butter and oil combo: The mix is deliberate — butter alone burns at this temperature, oil alone doesn’t give the same flavor. Stick with the combination if you can.
Storage and reheating
Cooked boxty cakes keep in the fridge for up to 3 days in an airtight container. To reheat, use a dry skillet over medium heat for about 3 minutes per side — this brings the crust back. The microwave works in a pinch but makes them soft. For longer storage, freeze cooked cakes in a single layer on a tray until solid, then transfer to a freezer bag; they keep well for up to 2 months. Reheat from frozen in a 200°C (400°F) oven for 15–18 minutes, flipping once halfway through. Skip the garnish — not worth the extra dish. The cakes are complete on their own or with a spoonful of sour cream straight from the tub.
What can go wrong
- Cakes fall apart when flipping: The mixture was too wet, or the cakes were moved before a proper crust formed. Let them sit undisturbed for the full 5 minutes and use a wide spatula to flip in one confident motion.
- Raw pork in the center: This happens when the cakes are formed too thick. Keep them to about 1.5 cm (just over half an inch) thick. If the outside is done but you’re unsure about the inside, finish them in a 180°C (350°F) oven for 8–10 minutes.
- Mixture too stiff to shape: Usually means the mashed potato was very dry or the flour was packed when measured. Add a tablespoon of cold water at a time until the mixture just holds together when pressed.
- Greasy cakes: The oil wasn’t hot enough when the cakes went in. A cool pan means the batter absorbs fat instead of searing. Wait until the butter stops foaming before adding the cakes.
- Uneven browning across the batch: Overcrowding the pan traps steam. Cook in two rounds if needed, and wipe the pan between batches if there are dark bits left behind that will burn.
Irish Minced Pork Boxty Cakes
Ingredients
2 cups russet potatoes - grated, excess water squeezed out- 1 cup mashed potatoes - preferably made with boiled potatoes and unsalted butter
1 cup all purpose flour (plain flour Australia and UK)
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon ground black pepper - freshly ground 
200 grams ground pork (minced pork) - preferably free-range for better flavor
2 tablespoons green onions - sliced, only the green part
2 tablespoons butter - unsalted
2 tablespoons vegetable oil
Instructions
- In a large mixing bowl, combine the grated potatoes and mashed potatoes. Ensure the grated potatoes are as dry as possible for a better texture.
- Add the flour, baking powder, salt, and pepper to the potato mixture, stirring until everything is well incorporated.
- Fold in the minced pork thoroughly followed by the green onions, distributing them evenly throughout the mixture.
- In a large skillet over medium heat, combine the butter and vegetable oil, allowing it to melt and heat through until it begins to sizzle.
- Using your hands or a spoon, form the potato mixture into small, flat cakes, about the size of your palm, then carefully place them in the skillet.
- Cook each boxty cake for about 5 minutes on each side, or until they are golden brown and crispy. Adjust the heat if they are browning too quickly.
- Transfer the cooked boxty cakes to a paper towel-lined plate to drain any excess oil.
Notes
- For a mouth-watering twist, try adding a pinch of cayenne pepper to the mixture for an extra kick of heat.
- For a lower-fat version, you can bake the boxty at 200°C (392°F) until golden brown instead of frying.
Nutrition
Common questions
Can I make the mixture ahead of time?
Yes — mix everything and refrigerate it for up to 24 hours before shaping and cooking. Cover the bowl tightly; the potato will oxidize slightly and look gray, but this doesn’t affect the flavor or texture once cooked.
How do I know the pork is fully cooked inside?
The safest check is a meat thermometer inserted into the center of a cake — it should read 160°F (71°C). If you don’t have one, cut a cake open after the full cook time; the pork should show no pink and the juices should run clear.
Can I double the batch to feed more people?
Easily — the recipe scales up without any changes to technique. Cook in batches and keep finished cakes warm on a rack in a 120°C (250°F) oven while you work through the rest; a plate will make them go soft on the bottom.
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- Savory Pork Stottie Filling
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- Kumara Beef Hash Cakes
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They look great