I pretty much always make these whenever I have left over mashed potatoes. Sometimes I'll even do too much mash on purpose just so I can make these the next morning! Should you end up with more potato cakes than you can eat (yea right), you can store them in the fridge and just pop them in the toaster when you're ready!
Potato cakes
Makes around 5-6, double recipe for each cup of mash you have to use.
Makes around 5-6, double recipe for each cup of mash you have to use.
Ingredients
1 cup mashed potato
1/2 cup plain flour
Pinch of salt
1+ tbsp oil
1 cup mashed potato
1/2 cup plain flour
Pinch of salt
1+ tbsp oil
Optional:
Spring onions, sliced.
Spring onions, sliced.
Method
Mix all ingredients in a bowl until combined. I prefer to use my hands to knead it together.
Mix all ingredients in a bowl until combined. I prefer to use my hands to knead it together.
Shape into cakes/patties about 1cm or less thick and chill in the freezer for 10 mins.
Heat the oil over a low-medium heat and fry gently for 3-5 mins on each side. Add a little more oil if they start to stick.
Leave to stand on a plate covered with a paper towel for a minute before serving to absorb some of the oil.
Leave to stand on a plate covered with a paper towel for a minute before serving to absorb some of the oil.
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