These Savory Irish Potato Cakes are delicious and just the thing to use up leftover mashed potatoes. Or you can whip up 2 cups of instant potatoes if that’s easier. They’re delicious served with eggs and they’re great served at any meal of the day. As always, we include gluten and dairy free substitutions.
We talk you through this recipe in Episode 226 of our podcast. If you enjoy these potato cakes you may also like our recipes for Rice and Scallion Pancakes and Japanese-style Cabbage Pancakes.
Ingredients
2 cups leftover mashed potatoes, cold (instant works great for this)
½ cup flour or gluten free flour 1-1
½ teaspoon salt
⅛ teaspoon white pepper
1 egg
1 tablespoon chives or other savory herbs, chopped
1 teaspoon dehydrated onions, minced (optional instead of herbs)
butter, dairy free butter, or oil for pan frying
Directions
Combine the potatoes, flour, salt, and pepper in a small mixing bowl. Lightly mix with a spoon to make the potatoes fluffier while incorporating flour and seasonings.
Make a well in the center of the mixture, add the egg and mix thoroughly into the potato batter.
Stir in the chives or other additions.
If the batter is too wet or too dry, add more flour or more water by the tablespoon to the mixture as needed, so that it can be easily formed into patties.
Grease or butter a skillet over medium/low heat.
Form 4 or 5 patties with the potato mixture and place them into the skillet, cooking the patties until golden brown on each side, about 7 or 8 minutes per side.
Remove from the pan and serve with butter, extra chives, parsley or other herbs.