We have had lots of potatoes stored this year. I have therefore been making lots of luxury potato cakes. We eat them for lunch a couple of times a week as they are cheap and easy. Mr S has some for breakfast with an egg sometimes. The ones pictured had bacon and onion inside.
Each week I now make a pan of mash potato. I don’t add milk or butter, but I do add salt. We use use this mash as a side, to top a pie, and to make potato cakes. Sometimes I freeze the potato cakes if we don’t need them that week. Potato cakes are an easy way to use left overs, or fridge gravel.
Basically all I do is take a handful of mash potato and place ingredients inside (or mix them in it) and form a pattie. If the potato is too soft a bit of flour can be added. I then either fry these or cook them in the air fryer. Sometimes I will dip them in flour, and then in beaten egg, and then in bread crumbs. This makes the luxury potato cake more substantial, and freeze better. I freeze them uncooked.
Examples of some I make.
- Onion and bacon bits
- Chives mixed in to the potato with grated cheese inside.
- Small chopped peppers with chorizo, onions and pepper sauce inside.
- Left over spag bol in the middle.
- Chilli
- Tuna or salmon and spring onion
- Chicken, cheese and peas.
- Tuna and grated cheese.
- Bacon bits and cheese.
Anything that you like can be used. We often eat them with stretched beans . Stretching a tin of beans
What do you put in your potato cakes? When made, these store in the fridge for a couple of days. If they have bolognaise or something substantial in them, I will sometimes heat them in the microwave for 30 seconds before frying them.
