Deliciously crunchy on the outside; soft and cheesy on the inside – these are a favourite at FPHQ using up leftover (cold) mashed potatoes! Enjoy on their own with a drizzle of sour cream and sweet chilli sauce, with an extra egg for a quick breakfast, or alongside steak or roast chicken.
MAKES: 10-12
INGREDIENTS:
2 cups mashed potatoes (chilled)
1/2 cup plain flour (all-purpose flour)
1 cup grated
cheese (we used a mix of grated parmesan, cheddar and mozzarella)
1 large egg
Spices or herbs
of your choice (we used garlic chives)
Salt
Pepper
1 cup panko breadcrumbs
Oil for frying
METHOD:
1. Measure mashed potatoes, flour, grated cheese, egg, herbs/spices, salt, pepper into a large mixing bowl. Mix until well combined.
2. Divide into 10-12 portions (or smaller/bigger if you prefer).
3. Coat in panko breadcrumbs (or regular breadcrumbs, or flour if using).
4. Pre-heat oiled pan on medium (or use air fryer / oven bake).
5. Cook for 2-4 minutes each side until golden and crisp. Carefully flip and cook the other side.
6. Place cooked potato cakes onto paper towel and repeat with remaining portions.
7. Serving immediately is best to retain their
crunch (and to get a “hot cheese pull” according to Miss 14yrs at FPHQ)
NOTES:
- Cold, leftover mashed potatoes works best as it is firmer – don’t use too much butter or milk when mashing them (should hold their shape when chilled).
- Homemade mashed potato is better flavour than instant potatoes for this recipe
- Sharp cheddar is a favourite, but mozzarella, parmesan, or gruyere also work well.
- Using mozzarella = 1 foot+ cheese pulls (making these a favourite of the teenagers at FPHQ)
- Skip the grated cheese and roll the seasoned potato around a cheese cube for a gooey core!
- Flavours: chopped chives, green onions, chilli, garlic powder, or cooked bacon perhaps
- regular breadcrumbs can be used (or use flour instead of breadcrumbs if you prefer).
- we cooked these in two batches (don’t crowd the pan).
- Load them up: top cooked fritters with bacon, broccoli, caramelised onions, or perhaps a big grilled mushroom.
- Serve with a dollop of sour cream, sweet chilli sauce, or fresh herbs.
- Serve as a side dish for steak, roast chicken, or with breakfast items like eggs
Author: Megan Radaich