750g leftover mashed potatoes, chilled
100g Cheddar, grated
2 spring onions, chopped
1 egg, lightly beaten
120g plain flour
Vegetable oil, for pan-frying
Fried eggs, or country-style ham (optional)
- In a large bowl, stir together the mashed potatoes, cheese, spring onions, egg and three tablespoons of the flour until well combined. If the mixture looks too wet, add a little more flour; if it looks too dry to hold together, add one more egg.
- Using clean hands, divide the mixture into 12 portions. Roll each portion into a ball, then flatten it into a patty about 1cm thick.
- Place the remaining flour in a shallow dish and carefully dredge each pancake in the flour, shaking off any excess.
- In a large pan over a medium heat, add enough vegetable oil to thoroughly coat the bottom of the pan.
- Working in batches to avoid over-crowding the pan, cook the potato cakes for 3-5 minutes per side until golden brown. Add more oil to the pan as needed between batches. Transfer to a plate lined with kitchen paper and sprinkle with salt.
- Serve the potato cakes with fried eggs, or a few slices of country-style ham, if desired.
Per serving: 159kcals, 7.5g fat (1.9g saturated), 18.1g carbs, 0g sugars, 5g protein, 0g fibre, 0.199g sodium
Wrap the potato cakes individually in cling film or tin foil. Place them on a large baking tray in a single layer to avoid squashing them, then freeze. Once the cakes are frozen, you can remove the tray and stack them whichever way is convenient. Defrost them one at a time as needed.