Dr Mobeus
Cheese and Potato Cakes
Cheese and potato cakes are the kind of recipe that makes you realise how good cheap food can be. Leftover mash plus a bit of cheese, fried until golden and crispy on the outside with a melting cheese centre. At 39p per portion they cost less than a single fish finger sandwich from the chippy and taste about ten times better. They work as a quick dinner, a lunch, or even a weekend breakfast with a fried egg on top. If you have leftover mash in the fridge this takes 15 minutes from fridge to plate.
Cheese and Potato Cakes
Ingredients
Method
- Boil the potatoes in salted water for 15 minutes until very tender. Drain well and mash until smooth. Let cool slightly.
- Add the spring onions, herbs, half the cheese and a good pinch of salt and pepper to the mash. Mix well.
- Shape the mixture into 8 flat cakes. Dip each cake in the beaten egg, then coat in flour.
- Heat the oil in a large frying pan over medium heat. Fry the potato cakes for 4-5 minutes on each side until golden and crispy.
- Place the remaining cheese on top of each cake during the last minute of cooking and let it melt.
- Serve with a side salad or baked beans.
Tips and Variations
Cold mash holds its shape better than warm mash when frying. If using fresh mash, chill it in the fridge for 30 minutes first. Add cooked sweetcorn or diced ham to the mixture for extra bulk. These freeze well uncooked – just add 2 minutes to the frying time from frozen. A dollop of chutney or brown sauce on the side is brilliant.
