Makes: 8 medium cakes
Potato cakes are one of those things, I know I love, but do not cook very often, which is such a shame. Mashed potato, like rice or pasta, is something I always cook way too much of. I still cook these foods, like all of my boys still live at home. Normally the potato gets put into the fridge, them much to my shame gets thrown away a day or so later. I have made these with a mushroom mixture, although cheese onion and chive is another great combination.
I have put these into the breakfast and dinner categories. They would be ideal as a weekend brunch, whether you are vegan, GF or both or as a main meal. They can be paired with so many things.
Ingredients
- 900g mashed potato cooled ( mashed with seasoning and butter)
- 225g mixed mushrooms ( I used wild mushrooms)
- 1 fat clove of garlic, crushed
- 1 yellow onion
- Fresh thyme
- 65g plain flour
- 1 tsp wholegrain mustard
- 25g parmesan ( vegan if needed)
- 3 Tbsp rapeseed oil
- 50g grated cheese
Instructions
If you do not have any leftover mash potato, simmer them in salted water until cooked right through. Mash using a fork or potato masher, adding salt, pepper, and butter. Leave to cool in a large bowl.
Finely chop the onion and roughly chop the mushrooms. Heat 1 tbsp of the oil in a large non-stick frying pan. Once hot add the onion, mushrooms, and garlic and cook on a medium to low heat for 15-20 minutes, stirring occasionally. This ensures all the liquid evaporates. Once this is done, turn up the heat a little, add the chopped thyme and cook for another few minutes until the mixture starts to colour. leave aside to cool slightly.
To the cooled mash potato, add the flour, grated parmesan, and wholegrain mustard. Mix well together until everything is incorporated. You are looking for a fairly stiff mixture, that is easy to mold.
Take roughly 1 1/2 tbsp of potato, roll into a ball, do this until you have eight balls. Then flatten each one into a disc. You will still have mash potato left for the tops.
In the middle of each disc place a spoonful on the mushroom mixture, spread out until it close to the edge. Then place some of the grated cheese on top.
Take a tbsp of potato mixture and once again roll and flatten into discs. Place these on the top of the mixture and pinch the sides together slightly to make sure all the filling is enclosed. Shape with your hands into burger shapes.
Heat another tbsp of oil in the pan and once it has heated add the potato cakes. Here is where it is important to have a non-stick pan and enough oil, as the potato will stick. Do not overcrowd the pan. If you are cooking them all at once. I suggest you do so many at a time and then keep warm in the oven. Fry for about 5 minutes, until golden brown and then flip and do the same as on the other side. add more oil if it is needed.
They are now ready to serve, piping hot. These will keep for a few days in the fridge uncooked. I wrap mine in clingfilm. They can also be frozen, wrapped individually uncooked for a month.
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