Potato Cakes

Exchange Value: 1* Servings: 2


  • 160g baby potatoes, boiled
  • 3 tbsp low protein cheese
  • 2 garlic cloves, crushed
  • Salt and pepper
  • 1 tsp fresh coriander, chopped
  • 100ml Sno-Pro/Loprofin Drink
  • 150g Loprofin Mix
  • ½ tsp spice mix
  • Salad, to serve


  1. Preheat the oven to 180C. Line a baking tray with parchment paper. 
  2. In a large bowl, mash the potatoes with the cheese, garlic, salt, pepper and coriander until smooth.  
  3. Gradually add in the Sno-Pro/Loprofin Drink and Loprofin Mix to form a thick mixture – don’t worry if it’s very sticky, this is normal. 
  4. Using a dessert spoon, divide the mixture into 4 potato cakes on the lined baking tray. Dip the spoon into some Sno-Pro/Loprofin Drink and use the back of the spoon to smooth the top of the cakes and mould them into circular shapes. 
  5. Sprinkle the top of the cakes with spice mix. 
  6. Bake in the preheated oven for 20 minutes and serve two per person with a side salad. 
  7. Store leftovers in the fridge for 3 days or in the freezer for 3 months.


Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional.
The Loprofin Range and Sno-Pro are Foods for Special Medical Purposes, for the dietary management of Inherited Metabolic Disorders, and must be used under medical supervision. This recipe is intended for patients who have been prescribed Loprofin and Sno-Pro by a healthcare professional.
* The protein content indicated in this recipe is provided as a guide only. Please check the protein content on individual ingredients and food labels.

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