I don’t know why these things are called cakes. A cake conjures up images of buttery sponges and wobbling icing, not a palm sized slab of fried potato. Although I’d take a fried potato over a cake any day, but that’s just me.
If I believed in God, I would believe he is infinite in his blessings and if I were devoted to such a religion, I’d have to believe that mashed potato was one of said blessings. Dramatic? No. Until you have felt cold mushed potato in your palm being squished into a ‘cake’ then you have not felt a blessing.
So I found myself, as always, with a cold box of mashed potato in my fridge. An accident it was not as I will always make extra mashed potato for such mid-week shenanigans. I wanted something hot, quick and flavoursome so I decided to throw some adds and ends I had left in my fridge together to make these delicious little fried cakes which off-set an otherwise boring Tuesday.
So gets yourself some leftover cold mash in a bowl – cold is best because it holds its shape. Crumble in some lovely white feta, crack in an egg, a tablespoon of flour, a tiny drop of chilli powder, some finely chopped spring onions (the white bits only) and some chopped up chives.
Get your hands in, you filthy animal. Combine everything until you have a gorgeous, pillowy cheesy potato mixture. Taking a small palmful, form these into round balls. Place on a flat surface and gently push down on them with your palm so they form disks. Do this until you use up all the mashed potato mixture. I don’t give measurements so keep going until you’re finished (freeze any if you only want to make a few).
Heat a little olive oil in a pan and once hot, place in your potato cake. You’re looking to fry it for about five or six minutes before you flip it and do the same on the other side. Keep doing this until all your cakes are fried, I usually do four in a pan at one time.
You could serve these old school style with some beans and a fried egg or if you wanted to serve alongside some sausages, go for it. I however wanted something slightly cooling and chilled out, so I opted for a cucumber, peashoots (from a packet!) and chive combo drizzled with olive oil and some cider vinegar.