Leftover Mashed Potato Cakes
These will work with any leftover mashed potato, even if you have added ridiculous quantities of cheese. They will soften and split, but the breadcrumbs will still give a crunchy exterior.
This is more a method than a recipe. Just adapt it according to the volume of mash you have leftover. The cakes will be gluten free if you use gluten free breadcrumbs to coat.
It is easier to mould the potato into patties if the mash is cold.
- Cold leftover mashed potato
- Dry breadcrumbs
- Olive oil
- Salt & Pepper
- Finely chopped parsley
Pre-heat the oven to 200C (180C fan forced).
Line a baking tray and set aside.
Place the breadcrumbs on a large plate. Add the chopped parsley, drizzle with olive oil and season with salt and pepper. Toss to mix everything together and incorporate the olive oil into the breadcrumbs.
Whisk the egg in a shallow dish (I usually do this with a fork) to amalgamate the egg and white.
Shape the mashed potato into small cakes, approximately 6cm in size.
Dip the potato cakes into the egg, allow any excess to drip off, then coat the potato cakes evenly with the breadcrumbs.
Place on the lined tray.
Bake for 15 - 20 minutes, until the cakes are brown and warmed through.
Serve with anything you fancy.
Mix other leftovers into your mash for a change. Finely chopped chicken would be good for lunch cakes, whilst chopped cooked green vegetables would work well as a side dish for chicken or fish.
You could season the breadcrumbs with anything really. Try other chopped herbs, sumac, cayenne pepper or even finely grated Parmesan.