Mashed Potato Cakes
Leftover mashed potato reshaped into small cakes and pan-fried until crisp, a frugal use of the previous night's supper.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 220 kcal
Equipment
- •Frying pan
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 10 g
- carbs
- 28 g
- protein
- 4 g
- calories
- 220
Instructions
- 1
Mix the mashed potato with the egg, flour, green onion, salt and pepper until it holds together.
- 2
Shape the mixture into small patties about 2cm thick.
- 3
Melt butter in a frying pan over medium heat.
- 4
Fry the cakes for 4-5 minutes per side until golden and heated through.
- 5
Drain briefly on paper towel before serving hot.
Chef's tips
If the mashed potato was made with a lot of milk, add a little extra flour so the cakes hold their shape while frying.
Ingredient substitutions
- green onion → a spoon of grated onion
Storage
Keeps 2 days in the fridge.
Reheating
Reheat in a frying pan to restore crispness.
Common mistakes to avoid
- •Using mash that is too wet, causing cakes to fall apart
- •Frying over too-high heat, burning the outside before it heats through
Serving suggestions
Cooked Mashed Potato Cakes?
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