Since being in lockdown nothing goes to waste, I really don’t want to have to brave the shops anymore often than I have to! We’ve never really wasted much in the way of food anyway as we have 4 large dogs but now I am finding more ways that we can use it ourselves.
The potato pancakes can be used as part of a meal or just as a snack, just add whatever you have to hand. Bacon, ham, onions, herbs, peppers, the list is endless. You can even make them spicy with chilli or pepper if you prefer them with a kick. In short there’s no right or wrong way to make these. All I put into ours were bacon, onion, herbs and pepper, plus cheese of course. Only because that was all I could find in the fridge that needed using up.
If you’ve got a favourite way to use your leftovers let us know in the comments and we will give some recipes a try.
Ingredients
- leftover mashed potatoes, we used around 300g
- 150g Grated cheese
- 60g whole wheat flour
- 1 spring onions (only had one left)
- 2 rashers cooked bacon, chopped
- 1 large, or 2 small eggs
- 1 teaspoon of dried mixed herbs
- salt and pepper to taste
- a small amount of vegetable oil for frying
Method
- Place the mashed potatoes to a large bowl. Slightly warm is better, let them stand in the kitchen for 30 minutes if they have been in the fridge
- Whisk the eggs
- Add the cheese, flour and the rest of your ingredients to the bowl, for us this was bacon, spring onion, eggs, herbs and spices
- Stir all the ingredients together very well until everything is fully incorporated and the mixture is smooth.
- Form the mixture into patties about 1.5 centimetres thick, the diameter is personal choice, we made 6 with 300g of mash
- Heat a large non-stick frying pan skillet over medium heat and add a small amount of vegetable oil (around 1-2 teaspoons)
- Fry the patties in batches (we did two at a time) for about 5 minutes per side or until golden brown and completely cooked through
- Keep warm in the oven on very low until they are all cooked
