Recipe Index

Ingredients

• 15oz ready-made (or leftover) mashed potatoes, cold
• 2 free-range eggs
• 1-1¾ oz/1oz–1¾oz grated cheddar (or whatever cheese you have to use up)
• 2½oz plain flour
• freshly ground black pepper
• 1 tsp curry powder (optional)
• leftover cooked greens, finely chopped (optional)
• leftover soft herbs, such as parsley, dill or coriander, finely chopped (optional)
• olive oil, for frying

Method

1. Put the cold mashed potatoes in a mixing bowl with the eggs, grated cheddar, plain flour and black pepper, and stir only until the flour disappears into the mixture.
2. Fold in the curry powder, chopped cooked greens or chopped soft herbs at this point if you are using any of those optional additions.
3. Heat a large frying pan over medium heat and film the base with olive oil for frying.
4. Spoon small piles of the potato mixture into the hot pan, each cake roughly ½ to ¾ in thick and 2¾ to 3½ in across, cooking three or four at a time without crowding.
5. Fry for a couple of minutes until a crust forms underneath, flip the cakes, and keep cooking and turning for about 7 minutes in total until both sides are crisp and deeply browned.
6. Serve the potato cakes piping hot, straight from the pan, at breakfast, lunch or dinner.

Prep: 30 min · Cook: 10 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data