A little bit of leftover mash is a massive flavour opportunity. At this time of year flat leaf parsley is abundant so it’s a great way to use up any you have in the salad drawer. You can use any hard cheese but I love the saltiness of parmesan so that’s the flavour combo I’ve gone with. I add flour, baking powder and egg to bulk out the cakes and make a little mash go a long way. I serve the potato cakes with fish, salad and cold or hot meat. Fried potato is always good and with the hit of freshness from the parsley it’s a great side dish for summer weeknight meals.
Serves 2 Adults & 2 Kids
400g mashed potato
35g plain flour
1 tsp baking powder
1/2 tsp salt
medium bunch of flat parsley
unsalted butter for frying
- Tip the mash into a mixing bowl and stir in the flour, baking powder and salt (adjust the salt depending on how salty the mash is already). Finely chop the parsley (including the stalks) and grate the parmesan then mix into the dough.
- Melt a big knob of butter over a medium high heat in a large frying pan. Once the butter has melted use a ladle to make four potato cakes.
- Fry for 2-3 minutes then carefully flip over and cook for another 2-3 minutes. Add more butter to the pan if needed. The potato cakes should be crispy on the outside and soft on the inside.