This is a fantastic recipe to use up any Leftover Creamy Mashed Potato from the day before, and makes for a delicious side, either for breakfast, brunch, lunch or even a light dinner.
These Extra Cheesey Potato Cakes or incredibly easy and quick to make, plus they're very versatile in regards to the added ingredients and flavours you can create.
This recipe is just for a basic, and plain Potato Cake, which is absolutely delicious. However, the flavour can be taken to a whole new level, simply by adding a few simple extra ingredients, such as;
Cooked Diced pieces of Bacon or Pancetta
Diced fresh Chilli's or Jalapeños
Diced Sweet Red Pepper
Diced Mushrooms
Handful of freshly Diced Coriander or Parsley
Finely sliced sautéed Onions
Smokey Chorizo - Diced
Shredded Courgette - be sure to squeeze the water out
Sweet Sweetcorn
The possibility of added ingredients is endless, which is great especially if you have a fussy eater in the family, or simply to suit your cravings, or season.
Of course you don't have to use leftover Mashed Potato, you can of course make it fresh just for this recipe. Just allow it to cool before making the Potato Cakes, and be sure to add in some butter, milk or cream cheese, for that delicious Creamy Mashed Potato we all love.
Serving Recommendations and Storing
Potato Cakes are great eaten by themselves as a healthy snack, and are fantastic for storing in the fridge for meal-prep. They should store fine in an airtight container in the fridge for up to 2 days, or you could freeze them.
Besides enjoying them as a snack, they're also great as a side at breakfast or brunch. We enjoy them served as part of our cooked / fried breakfast, with all the trimmings such as, bacon, eggs, baked beans, mushrooms or avocado. So many delicious breakfast sides.
Or for something a little lighter they are delicious served with a nice fresh salad.
Let's crack on with this simple and delicious recipe.
Happy Cooking!
The Chai Home 😋
INGREDIENTS - For Potato Cake Base
Makes approx 11
900g of Leftover Creamy Mashed Potato (we usually make extra for this recipe & use the following day or two)
1 & 1/2 Compacted cup of grated cheese - mixture of Cheddar & Parmesan
1x cup of Flour
Large pinch of Sea Salt
Large pinch of Black Pepper
Heaped tsp of Garlic Powder
Heaped tsp of Paprika
2x heaped tsp of Ground Coriander
1x tsp of Chilli Flakes
3x tbsp of Olive Oil for frying
Optional Ingredients
Handful of diced Green Onions / Spring Onions / Chives - great for a splash of colour & texture
Check above for other additional ingredient options.
METHOD
Simply add allmof the ingredients to a large mixing bowl and thoroughly and evenly combine. I find it best to start with a wooden spoon, and then finish mixing it with my hands. You want all the seasoning and cheese evenly distributed.
Divide the mixture into approximately 11 equal sized balls. Roll the ball of mixture between the palms of your hands, and then press into a disc. Approximately 1cm thick.
Once all of the mixture has been rolled, and pressed put them to one side.
Preheat a large frying pan or skillet, and then add your oil.
Once the oil is nice and hot go ahead and add your Potato Cakes. You may have to cook in two batches depending on the size of your pan.
Cook for 3-4 minutes on each side, and on a medium heat.
You're looking for a nice golden and crispy outside.
Serve and enjoy!
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