These potato cakes are the perfect way to use up leftover mashed potatoes and the flavour combinations are endless! I served them up for breakfast with an egg, but you could have them for any meal. The ingredients we used are listed below but you could use whatever you want such as ham, sun-dried tomatoes, other vegetables or herbs instead. Peas, sweetcorn, grated carrot or courgette would also be great veggie additions. I haven’t listed the quantities because I didn’t measure them at the time, but also because it will depend on the texture of your mash - if you have a drier mash then you won’t need as much flour, but if your leftover mash was made with lots of butter and milk you may need more. When it comes to cheese I would recommend using one which doesn’t go too gooey when heated or your cakes may not hold their shape. The ingredients were used were... - Left over mashed potato - Plain flour - An egg, beaten - Parmesan, finely grated - Feta cheese, crumbled - Spring onions, sliced - Spinach, wilted and with all excess water squeezed out - Parsley, chopped To make... - mix everything together (this will be quite a wet mix but you don’t want it to be too sloppy) - take large spoonful of the mix and place then in a hot pan with a drizzle of oil. (I wet my hands with cold water and shapes them into rough patty shapes before placing them in the pan, but you could just drop the mix straight in) - cook on a medium heat for a few minutes until the bases are firm and are turning golden - carefully turn them and cook on the other side Eat while fresh and warm from the pan or refrigerate for later, warming through in the pan, under the grill or in the oven before serving. Enjoy x
