Fried Cream of Wheat cakes

Fried Cream of Wheat cakes recipe videos

Fried Cream of Wheat cakes are a resourceful and delicious way to transform leftover cooked Cream of Wheat porridge into crispy, golden patties. Typically made by mixing the cooled porridge with flour, egg, and seasonings, then pan-frying until crunchy, this dish is a classic example of frugal, home-style comfort food found in various forms across many cuisines.

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🍽️ Nutrition at a glance

This dish is primarily a source of carbohydrates for energy, with a moderate amount of fat from the frying oil and a small boost of protein if eggs are added. A single, medium-sized cake provides roughly 150-200 calories, depending on the exact ingredients and amount of oil absorbed.

Nutrition breakdown

Calories	250 kcal
Protein	5 g
Carbs	40 g
Fat	8 g
Fiber	2 g
Sugar	3 g
Sodium	300 mg
Iron	3 mg
Calcium	120 mg
Potassium	100 mg
Magnesium	30 mg
Phosphorus	80 mg
Thiamin (B1)	0.2 mg
Niacin (B3)	2 mg
Folate	40 mcg

Per 2 cakes (approx. 150 g) · estimated, varies by recipe

💡 What's interesting

Culturally, it represents the universal kitchen wisdom of 'waste not, want not,' turning a simple breakfast staple into a new, satisfying meal. Nutritionally, frying the porridge cakes creates a Maillard reaction, developing a complex, savory flavor and a satisfying textural contrast between the crispy exterior and soft interior.