Name: Potato cakes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: Makes about 12
Ingredients: 650g potatoes or 600g leftover mash; 2 tbsp milk; 15g butter; 175g plain flour; 4 spring onions sliced; ¼ small bunch of chives finely chopped; 4 tbsp olive oil

Potato cakes

Serve these versatile savoury bites with sausages, or make them the star of the show with soured cream and a scattering of spring onions

55 min total 10 min prep 45 min cook Makes about 12 141 cal

Instructions

Tap a step to mark it done

1 If you’re making the mash, peel and chop the potatoes, then cooking in a large pan of boiling salted water for 15-20 mins until they can be easily pierced with a cutlery knife. Drain and leave the potatoes in a colander to steam-dry. Warm the milk and butter in the pan over a low heat, then return the potatoes to the pan and mash. Stir to combine, then leave to cool.
2 Stir the flour into the mash, then mix in the spring onions, chives and a good pinch each of salt and pepper. Roll walnut-sized pieces of the potato mixture into balls and flatten slightly. (You should get around 12 in total.)
3 Heat the oil in a large frying pan over a medium heat and fry the potato balls for 2-3 mins on each side, pushing them down into discs using a fish slice, until golden and cooked through. (You may need to do this in batches.) Serve hot as they are, or alongside sausages or another main.