Easy Mashed Potato Cakes

Super easy potato cakes flavoured with spring onions, parsley and chives. Make them using leftover mashed potato or from scratch!

Course Side Dish

Cuisine English

Diet Vegan

Keyword mashed potato, potato cakes

Prep Time 20 minutes

Cook Time 20 minutes

Servings

Calories 44kcal

400 g potatoes Maris Piper, Russet or any mashing potato. Or use leftover mashed potato from your fridge.
75 g plain flour
1 teaspoon butter Not needed if you have ready made mash.
2 spring onions
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1 teaspoon salt or to taste
freshly ground black pepper to taste
1 tablespoon sunflower oil for frying

Peel the potatoes and chop them into big chunks.
Put them into a pan filled with enough cold water to cover the potatoes.
Drain and leave to steam for a minute or two. Return to the pan or a large bowl, add butter and mash with a potato masher or a fork.
Leave to cool.

Add the flour to the mashed potato and stir to combine.
Add the chopped fresh herbs, salt and pepper and mix in well.
Lightly flour a work surface and rolling pin.
Form the potato mixture into one large ball and turn onto the floured surface.
Roll out to about 1cm/½ inch thick.
Cut into circles or novelty shapes using lightly floured cookie cutters or the rim of a glass.
Re-roll the leftover potato and cut out more shapes until all the potato is used.
Heat the oil in a large non-stick frying pan and fry the potato cakes for about 2 minutes on each side until browned. You may need to do this in batches.
Drain on kitchen roll or a clean tea towel to remove any excess oil.

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Do read my post for additional tips and tricks to ensure success!