A last minute meal idea and a great way to use over leftover mashed potato from yesterday’s roast. All you need is a handful of ingredients that I’m sure you’ve got in the house already. And why not get experimental with your toppings – I quite like mine with a poached egg but they’re great with smashed avocado too!
Potato CakesPrint This
- 300g leftover mashed potato (or sweet potato)
- 4 spring onions, sliced finely
- 2 eggs
- 50g flour
- 1 tsp baking powder
- 1 tsp mixed herbs
- Salt and pepper, to taste
Combine all the ingredients in a bowl.
Place a large frying pan on medium heat and drizzle with olive oil. Pour spoonfuls (about 2 desert spoons) of batter into the pan and cook for 2-3 minutes, or until golden, and then flip. Continue cooking until both sides are golden brown and the cakes are heated through.
Serve with a poached egg and/or sliced avocado.