Potato Cakes From Mash

These potato cakes are very frugal and oh so yummy. Served on their own as a lunch or served with a salad in Summer they make a delightful treat to eat. My Mum started making these when I was iny teens. There's no recipe as such so I've written down what I use to make them

Left over mashed potato or potato and pumpkin together. You need as little as a cup in quantity
1/2 cup of grated cheese
Sprinkle of -
Salt
Pepper
Garlic salt or powder
Paprika
1 teaspoon of chives or parsley
Olive oil for cooking
Plain flour for coating
Paper towel on a plate for draining

In a large bowl mixed together the mash and seasonings until well combined

In a smaller bowl add 2 - 3 tablespoons of plain flour

Place rounded tablespoons of the mash mix into the flour and coat.

Place the potato cakes in a heated fry pan with olive oil.

Flatten the potato cakes a little

Cook on each side until golden brown

Serve with sauce or tomato relish

NOTES -

* I prefer to use cold mash as it's easier to form into balls to coat in the flour

* Be careful that the oil is not too hot as the potato cakes can burn very quickly.

* If the mash mix is too soft, add a little flour until it stiffens a bit

* If I'm planning on serving pumpkin and potato mash with dinner the night before, I cook up extra so I can make these potato cakes the following night.

* Store them in the fridge for two days if you make too many.