Left over mashed potato or potato and pumpkin together. You need as little as a cup in quantity
1/2 cup of grated cheese
Sprinkle of -
Garlic salt or powder
1 teaspoon of chives or parsley
Olive oil for cooking
Plain flour for coating
Paper towel on a plate for draining
In a large bowl mixed together the mash and seasonings until well combined
In a smaller bowl add 2 - 3 tablespoons of plain flour
Place rounded tablespoons of the mash mix into the flour and coat.
Place the potato cakes in a heated fry pan with olive oil.
Flatten the potato cakes a little
Cook on each side until golden brown
Serve with sauce or tomato relish
* I prefer to use cold mash as it's easier to form into balls to coat in the flour
* Be careful that the oil is not too hot as the potato cakes can burn very quickly.
* If the mash mix is too soft, add a little flour until it stiffens a bit
* If I'm planning on serving pumpkin and potato mash with dinner the night before, I cook up extra so I can make these potato cakes the following night.
* Store them in the fridge for two days if you make too many.
|Left over pumpkin and potato mash|
|Add the seasonings|
|Cook in olive oil|
|Ready to eat.|