Fabulous for breakfast with eggs, mushrooms, bacon, beans, or for supper with salad or vegetables.
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
- Mix the potato, egg, flour and milk to make a fairly stiff dough. Season well and add any of the extras if using.
- Lightly dust your hands in flour and shape the mixture into patties about 2cm thick.
- 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.