Recipe: Potato Cakes

This Potato Cakes Recipes uses the simplest of ingredients – and is solely based around leftover mashed potato. Now, leftover mash doesn’t occur very often in my house. It is a family favourite. But I have recently been increasing the amount that I’m making, so that I can specifically have leftovers. We will generally use these as part of the next night’s dinner – but then I discovered these Potato Cakes. And yum – they were a hit.

We made these over the weekend as lunch. I then reheated some on Sunday for breakfast, served alongside mushrooms and spinach and a poached egg. Triple yum. My little one even enjoyed his just cold and straight from the fridge. Getting a little to egg vegies at breakfast isn’t exactly easy – so I was happy with this!

This recipe for Potato Cakes uses leftover mashed potato to make an easy brunch or light dinner focus. A helpful way to avoid wasting leftover mash!


To make these, you will need cold mashed potato. Ideally leftovers. However, if you wanted to, you could make a batch of mash specifically for these. I’d just suggest doing that in advance, so that you have time to refrigerate and chill your mash.

I also think this recipe would work with other types of mash: sweet potato or pumpkin. You would likely need to increase the flour for the pumpkin ones though. Experiment!

Recipe: Potato Cakes
  • 2 cups cold mashed potato
  • 1/2 cup parmesan cheese grated
  • 1 tsp dried parsley
  • 2 cloves garlic minced
  • 1 egg
  • 2 tbsp plain flour
  • salt and pepper
  • 3 tbsp rice bran oil
  1. In a large bowl, mix together the cold mashed potato, parmesan cheese, parsley, garlic, egg and flour. You might need to add more flour - it depends on how wet your mashed potato is. 

  2. Heat the oil in a large frying pan, over a medium high heat. You need enough oil to cover the base of the pan (for a shallow fry). 

  3. Scooping dessertspoons of potato mix, form patties. 

  4. Place patties carefully into oil in the frying pan. Cook for 3-5mins until golden brown. Turn over and repeat on other side.

  5. Drain on paper towel and serve with a fresh salad. Also great for breakfast with bacon and eggs. 


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