To me, this is the easiest and tastiest way to use up some left-over mashed potato.
These potato cakes are nothing like the famous Norn Irn Potato Bread which, although delicious, probably has a lot more flour in it – this recipe definitely has potatoes as its main ingredient.
In fact, there’s hardly any recipe to it at all, as it depends on how much potato you have to use up.
At home, we often deliberately over-cater on the mashed potato, so can we can make these delicious little cakes the next day.
Of course you can add anything you like to them, as long as it’s finely chopped, so think left-over champ (spring onions), grated cheese, little bits of bacon or crumbled black pudding…
Mashed potato ( Cold, they have to be cold)
salt and pepper
Add some salt and pepper to taste
Put a splash of milk in and stir it well until combined.
Add about (and this is very vague – sorry) a dessert spoon of flour and mix in well.
What you’re trying to achieve here is to add enough flour to make the mix less sticky but not get too stodgy. If you can handle it relatively easily, then there’s enough flour in.
Sprinkle some more flour onto a board and put the potato mix onto it.
Then cut it into 4, or 6 pieces
Heat a small amount of oil in a frying pan, heated to medium hot (the traditional method would naturally have involved cooking it in butter, so if you feel like being a ‘divil’, go for it!) If you’re using butter don’t let it burn.
Put each piece into the pan, mirroring the original shape (see pics)
Allow to cook for about 3-4 mins until nicely golden, then turn them over and cook the other side too( you might need to add a little more oil/ butter)
These are best served hot, straight off the pan, with a little knob of butter melting over them…
These are excellent as part of a traditional breakfast; as a side dish to accompany a main course, or, you know, just on their own with the afore-mentioned butter!