These cakes are a great way to use up leftover mashed potato and are just as, if not more delicious, than the mash itself!
They take no time to make so are perfect for a brunch or light lunch, when served with a fried or poached egg and some wilted spinach.
If like me, you sometimes freeze your leftover mash, then these cakes are a great way of using it up, whilst
making a dinner, with little effort.
Simply defrost the mash, whizz together the cakes and then serve them with oven cooked sausages and savoy cabbage or peas. Yummy!
Serves 2-3 people
250g mashed potato (including leftover greens if available)
1 large egg
2½ tablespoons of plain flour
Vegetable oil
- Put the mashed potato, egg and flour into a bowl and mix well to combine.
- Heat 3-4 tablespoons of vegetable oil in a large frying pan, over a medium heat.
- Once the oil is hot, add heaped spoons of the mixture into the oil, flattening each one with a flat spatula.
- Cook until a crust has formed and then flip the cakes over to cook on the other side. Cook until the cakes are golden and cooked through (about 6-8 minutes).
