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Quorn Bacon and Potato Cake

Quorn Bacon and Potato Cake

I didn’t even know until recently that Quorn did bacon alternatives. I’m game for a challenge so decided to use it chopped up in Potato Cakes. The children were slightly skeptical when they saw the bacon slices (It doesn’t look exactly like bacon) but that didn’t deter me.

I love that Quorn Meat Free Bacon Style Rashers are quick to work with – these potato cakes made a perfect weekday lunch – I was even joined by my eldest daughter as she was off school poorly so I had a taste tester.

Once again, I have been astounded by how popular a Quorn dish is in our house – Mr. C came home for a quick lunch too and demolished 3 potato cakes. As our resident bacon eater, I thought he might not be too keen but he raved about them.

A definite winner and a ‘make again’ recipe.

Here’s how to make your own. Serves 3-4

  • 5 large floury potatoes – Chopped and boiled until tender
  • ½ small onion – chopped finely
  • 1 teaspoon dried parsley
  • Salt & Pepper
  • 1 packet Quorn Meat Free bacon slices – chopped into small pieces
  • 50g grated cheese – we used mozzarella
  • Vegetable/Sunflower oil to cook
  • 1 egg - whisked
  • Plain flour for covering the potato cakes


  • Mash the potato
  • Shallow fry the onions for 2 minutes until they become transparent
  • Add the bacon pieces and continue to fry on a low heat for another 2-3 minutes
  • Add the parsley, cheese and the salt & pepper.
  • Add all the ingredients to the potatoes and mix together well
  • Allow to cool slightly and form into flattened balls with your palms
  • Submerge the potato cake into the egg and then the flour until covered and place in a hot frying pan with the sunflower oil
  • Fry on each side (approx. 2-3 minutes) until golden and crispy – I find it best to do no more than 2 potato cakes at a time.
  • Serve straightaway with Salad (we also love sweet chilli sauce with ours)