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Potato cakes recipe

Use up leftover mash or well crushed roast potatoes in this versatile dish. It’s worth cooking extra one day so you have enough leftover mash to make these the next.

Potato cakesFabulous for breakfast with eggs, mushrooms, bacon, beans, or for supper with salad or vegetables.

Makes 4.

Allergens: contains gluten, eggs, dairy. The egg can be left out – but place the cakes in the fridge before cooking to firm up.


About 400g mashed potato.

1 large egg lightly beaten.

About 2 tablespoons of plain flour.

About 2 tablespoons milk (maybe less if the mash is already soft).

Oil (and an optional knob of butter) for frying.

Salt and pepper.


Add in any of the following:

  • sliced spring onion or gently fried chopped onions or leeks, with or without garlic
  • chopped fresh herbs, garlic, chilli, spices
  • crumbled leftover bacon, shredded ham, sausage or black pudding
  • handful grated cheese, crumbled blue or goats cheese, feta
  • leftover cooked shredded cabbage
  • defrosted peas

Ideas for combinations:

  • bacon and blue cheese
  • spring onion, cabbage and cheddar
  • curry spices and pea


  1. Mix the potato, egg, flour and milk to make a fairly stiff dough. Season well and add any of the extras if using.
  2. Lightly dust your hands in flour and shape the mixture into patties about 2cm thick.
  3. Heat the oil (and butter if using) in a large frying pan and cook the cakes in batches (don’t overcrowd the pan) over a medium heat for about 4 minutes on each side until crisp and golden.