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Title: Potato Cakes
Categories: Cakes
Yield: 1 Batch

Mashed potato (from the
-fridge)
Baking powder
Plain flour
Salt

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Cast iron pan
Mixing bowl

A way to use leftover mashed potato (and a reason to make more mash
than your meal demands). This recipe is vegan if your mashed potatoes
are.

Online recipes often call for smooth mash made from peeled unseasoned
potatoes. However, slightly lumpy, skin-on potatoes enriched with a
bit of dairy can still make a nice potato cake - that's how our
leftovers usually look, and they seems to work fine.

No weights given. You make these more by feel than measurement.

Take the cold mash from the fridge and place it into a mixing bowl.
Squash any large lumps.

Add about 1 ts of baking powder and just enough flour to make a
coherent dough - I start with 2 tb flour and try to work it into a
ball, adding more flour as required. Add too much flour and the
texture will be gluey.

Season the dough with salt to taste.

Flour the worktop and roll out the dough into a circle about 1/2 cm
thick. Slice the circle like a pizza into triangular potato cakes.

Pre-heat a dry cast iron pan on medium heat (no oil).

Cook the potato cakes in the pan a few at a time, flipping once the
underside is toasty and showing some color.

Once both sides are cooked, remove from the pan and let them cool for
a couple of minutes.

Either serve right away or keep in the fridge and re-heat in your
toaster as required. I like them with melted butter and a sprinkle of
salt on top.

Recipe by Caolan McMahon

Recipe FROM: <https://caolan.uk/kitchen/recipes/potato_cakes.cm>

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