Sides

Potato and Spring Onion Cakes

Potato and Spring Onion Cakes | The Mother Cooker

These potato cakes are a delicious way to use up leftover mashed potato. Enjoy them with a poached egg on top, or a simple salad with some fish. Like a small potato pancake, they are easy to pull together. Crispy on the outside and soft and fluffy on the inside. There are a number of combinations you could use, fresh peas would be absolutely delicious.

I adore cheesy potato and you get a great hit with the Parmesan. With one bowl to mix and one pan to cook, you’re short on mess. Don’t you just love recipes like that? I often make more mashed potato than I need, as my eyes are bigger than my belly. So this is a great way of stopping it going to waste. Perfect for the kids too, so it’s a win win.

If you want to freeze them for later, simply lay them flat on some grease-proof paper. You can then bag them up once solid. Defrost thoroughly before cooking. They will last at least 3 months in the freezer.

Potato and Spring Onion Cakes

Serves: 8
Prep time: 8 mins
Cook time: 20 mins
Total time: 28 mins

Ingredients
  • 400g mashed potato
  • 40g Parmesan cheese
  • 1 egg
  • 50g plain flour
  • 1 tsp salt and pepper
  • 5 spring onions, chopped finely (green included)
  • 2 tsp vegetable oil
Directions
  1. Add all ingredients to a bowl and mix together.
  2. Scoop out 1 tbsp of heaped mixture, roll into a ball in your hands and flatten to a patty.
  3. Add 1 tbsp oil to a frying pan, add 4 patties to the pan. Cooking for 5 mins on each side.
  4. Remove to a tea towel, flat and not stacked. Cover to keep warm.
  5. Clean the frying pan with some paper towel and repeat the process again.
  6. Serve immediately.