“Everyone in our house loves mash potato (I expect everyone of a certain age has the Bodger and Badger theme running through their head right about now – just me?). I never see much point in just making a little, so often cook a big batch which we can freeze or use that week. There are so many things you can do with mash: colcannon, bubble and squeak, cottage pie… the list goes on. This week it was potato cakes. These fluffy, crispy little wedges are great as a sweet or savoury breakfast. I had mine with a fried egg and brown sauce and Tess has hers with maple syrup. What will you do with yours?”
Prep time: 10 mins
Cooking time: 10 mins
500g mashed potato
200g plain flour
1 tsp baking powder
1 tsp salt
Crack of black pepper
The recipe works best if the mash is straight from the fridge.
Mix all the ingredients up in a bowl using your hands. Give it a good squish until you have a nice firm dough.
Roll the dough out on a floured surface into a disc about 2cm thick. Cut the disc into quarters and flour each side.
Heat a non stick pan over a medium-high heat and dry-fry the potato cake quarters for 4-5 minutes per side. You’re looking to achieve a golden brown crust on each side. Turn down to heat slightly if they begin to catch.
Serve the potato cakes at breakfast, lunch or as a snack.