Ingredients
3 cups mashed potatoes, cold or leftovers
1 cup all-purpose flour
2 eggs, beaten
salt and ground black pepper, to taste
2 tbsp olive oil, add more as needed
parsley, for garnish
½ cup ketchup, to serve
Preparation
In a bowl, mix the eggs with the mashed potatoes until well-blended.
Add in the flour and blend it well. Add a dash of salt and pepper.
Form the mixture into small potato cakes onto a baking tray lined with greaseproof paper, preferably using your choice of mold to shape, roughly 3½ ounces per potato cake.
Seal with cling film. Chill the potato cake at least an hour prior to frying, to prevent from disintegrating during cooking.
Heat up the olive oil thoroughly in a skillet over medium heat.
Fry your potato cakes for about two minutes for each side or until they become golden brown.
Press each side gently with the back of your spatula to make sure it’s cooked all the way through.
Once they’re cooked, place your potato cakes onto a plate lined with a paper towel to soak up any extra oil.
Serve and enjoy some piping hot potato cakes!
