It feels GOOD to be able to use up the leftovers from last night. I know you would agree. 😉
So I’m using the leftover breadcrumbs I made last night for a batch of meatballs, served on a bed of creamy mashed potatoes. And I happen to have some mashed potatoes left, so today I’m making something that would use up everything. Breaded mashed potato cake it is then!
Like all breaded food, you can deep fry these potato cakes until they are golden and crispy, but I just pan-fried them on both sides with a bit of oil for a less guilty lunch.
- Using lightly floured hands, shape the mashed potatoes into potato cakes, about 2cm thick.
- If the potatoes are too loose, you may need a little flour for them to hold together. Only adding a tiny little bit at a time.
- Brush some milk on all sides of the potato cakes, dredge them in breadcrumbs and set them aside.
- Heat a non-stick pan over medium heat with a bit of oil. Add potato cakes and cook for 3-4 minutes on each side or until golden brown and crispy.
Did you try this recipe? Share with me on Twitter and tag @dailyteaspoon or #dailyteaspoon!
Don’t forget you can join my mail list and get more recipes directly in your inbox.