It’s my 9th blog birthday (9!!), and unfortunately this year I haven’t been organised enough to bake a cake. Instead, I’m pulling something semi cake related out of my drafts – I’m ashamed to tell you how long this post has been lingering in there, so let’s just move on!
Every time I make mashed potato, I always make too much. It’s not necessarily a problem, because who doesn’t like mashed potato, but after so many years of cooking I still haven’t managed to master judging the correct quantity of potato.
After one particular meal, I ended up with a mountain of leftover mash and roast lamb. Sure, we could’ve just eaten them like that, but it was much more interesting to turn them into potato cakes by mixing everything together and adding a few more ingredients.
Of course, this is just a rough guide rather than a set recipe – the magic of these potato cakes is that you could use whatever leftovers you have. Whatever goes into them, it seems to be one of those things where the whole is greater than the sum of its parts – I’m definitely going to do this again next time I “accidentally” make too much mash.
- 400 grams mashed potatoes
- 100 grams cheese
- 125 grams leftover roast meat (I used lamb)
- 1 egg
- 85 grams broccoli (or other leftover vegetables of your choice), finely chopped
- 2 tablespoons chopped spring onions
- 2 teaspoons hot English mustard (to taste)
- Salt & pepper
- Breadcrumbs for coating
- In a large bowl, stir together the mashed potatoes, cheese, meat, egg, broccoli, spring onions, mustard, salt and pepper, until combined.
- Shape mixture into approximately palm sized flattish patties, and carefully dip each side into the breadcrumbs.
- Heat 3 to 4 tablespoons of vegetable oil in a large sauté pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
- Fry the potato cakes in batches until they're golden brown and crispy on both sides - about 5 minutes each.
- Serve with chutney or more mustard, as desired.