Mashed potato cakes
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Makes 6–10
If you happen to have some leftover mash or pick up a pack from the reduced section of the supermarket, these crispy, cheesy potato cakes are the perfect thing to make!
Each potato cake provides 138 kcal, 5.4g protein, 15.2g carbohydrate (of which 0.6g sugars), 5.9g fat (of which 3.1g saturates), 1.3g fibre and 0.22g salt.
By Elly Curshen
Ingredients
- 450g/15oz ready-made (or leftover) mashed potatoes, cold
- 2 free-range eggs
- 30–50g/1oz–1¾oz grated cheddar (or whatever cheese you have to use up)
- 75g/2½oz plain flour
- freshly ground black pepper
- 1 tsp curry powder (optional)
- leftover cooked greens, finely chopped (optional)
- leftover soft herbs, such as parsley, dill or coriander, finely chopped (optional)
- olive oil, for frying
Method
Tip the mash into a mixing bowl and add the eggs, grated cheese, flour and pepper. Mix to combine, just until the flour is fully incorporated. You can keep the mixture plain or add in any of the optional extras at this point.
Heat a large frying pan over a medium heat and add enough oil to coat the base of the pan.
Use two tablespoons to spoon small piles of mixture into the hot pan (each potato cake should be around 1–2cm/½–¾in thick and 7–9cm/2¾–3½in across). Cook 3–4 potato cakes at a time, making sure not to overcrowd the pan.
Cook over a medium heat for a couple of minutes, until a nice crust has formed, and then flip over. Cook until both sides are crispy and brown, turning occasionally, for a total of around 7 minutes.
Serve for breakfast, lunch or dinner – they’re great with sausages and beans or a fried egg and roasted tomatoes.
Recipe tips
To freeze: Let the potato cakes get completely cold, then lay them on a plate or baking tray (uncovered) in a single layer and freeze until solid (1–2 hours). You can then transfer them to a freezer-safe bag or container. You can freeze them for up to 3 months.
To reheat: The potato cakes will defrost at room temperature quite quickly, then you can reheat them in the oven at 180C/160C Fan/Gas 4 or in the microwave until piping hot all the way through.
If your pack of mash is smaller (some UK supermarkets sell 400g/14oz packs, some 450g/1lb), still use 2 eggs and just reduce the flour by a spoonful or so.
If making for kids, you can make the potato cakes smaller in size.
