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.

Lunch

Left over pumpkin and potato mash

Add the seasonings

Cook in olive oil

Golden brown

Ready to eat.