0 from 3 votes
Leftover Mashed Potato Mozzarella Cakes
These leftover mashed potato mozzarella cakes served with sour cream make for a yummy breakfast or lunch.
Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 6
Course:
Side Dish , Breakfast , Lunch
Cuisine:
European
Ingredients
The mash potato (if not using leftover mash)
- 2 potatoes Large, skins on & quartered
- 15 g unsalted butter
- a splash whole milk
The potato cakes
- 55 g grated mozzarella
- 30 g plain flour plus extra for hands
- 1 egg
- 3 tbsp olive oil
- sour cream for serving
Instructions
Mash potato (if not using leftovers)
- Place your potatoes, quartered with skins on, in a pan of boiling water. Boil for 25-30 mins until completely soft. Drain and pour back into pan.
- Add the butter and a splash of milk and mash until there are no more lumps.
Cup of Yum
The potato cakes
- Place your mash into a bowl, add the cheese, flour and egg and mix until combined.
- Pour a layer of flour over a large plate. Grab a second plate, ready for the cakes (or place them straight in the pan). Heat the oil in a frying pan. Layer two pieces of kitchen towel on another plate for when the cakes come out of the pan.
- Using a spoon to scoop, spoon out large amounts of potato, dip your hands into the flour and shape into balls, flattening with your hands. Fry, two at a time, in the pan. 2-3 mins each side or until golden brown. Place on the paper towels to soak up the oil. Continue until you have 6 cakes.
- Serve hot with sour cream!
Notes
- Potatoes - I used red skinned potatoes for these but I'm sure any variety good for mashing (Yukon gold, Maris Piper, Desiree, King Edward) would be delicious.
- Grated mozzarella - here's the grated mozzarella I used. I would recommend this very much so over fresh. It melted more consistently and a lot more quickly.
- Frying-pan - I used a cast-iron frying pan as it heats up very quickly and I believe gives a better taste than any other pan. Also good if you want to finish them off in the oven for extra crispiness.
- Aga cooking - all my recipes are tested and made on an Aga however I always adapt the method for a conventional oven. If you're an Aga owner too, you can do the recipe on top of the boiling plate.
- Reheating - to re-heat, re-fry in a frying pan until warm. You could also oven them for 5-10 minutes. I wouldn't recommend microwaving.
- Storage - you can store leftovers in a well-sealed container in a fridge for 3 days.
- Freezing - I'd recommend making these fresh but you could freeze for 2 months. I have not tested this though so I'm not sure if they defrost well. Ensure the container is well-sealed so you don't risk freezer burn on the food.