Potato Cakes
Cold mashed potato shaped into small cakes, floured and fried until a crust forms on both sides. The oldest and best way to make yesterday's mash worth eating again.
Ingredients
- cold mashed potato — 600 g
- all-purpose flour — 3 tbsp
- butter — 3 tbsp
- salt — 0.5 tsp
- black pepper — 1 pinch
Instructions
- Season the cold mash with the salt and pepper if it needs it.
- Shape it into small flat cakes about 2 cm thick.
- Turn each cake in flour so it is lightly coated all over.
- Heat some of the butter in a frying pan until it foams.
- Fry the cakes until well browned on one side, then turn once and brown the other, adding butter as needed.
- Serve straight from the pan while the crust is still crisp.