Looking for some new leftover potato recipes? This moreish potato cake recipe will make sure none of last night’s roasted potatoes go to waste.
- Makes8
- Cook time35 minutes
- Prep time20 minutes
Ingredients
- 4 (about 2 cups) leftover roasted potatoes, chopped
- 1 cup (120g) leftover leg ham or bacon or roast meat such as lamb or beef, roughly chopped
- 2 spring onions or 1/4 cup chopped chives, chopped
- 1/2 cup grated cheese such as tasty, pizza or mozzarella
- 1/4 cup (35g) plain flour
- 2 Coles Australian Free Range Eggs, lightly beaten
- Vegetable oil, to shallow-fry
- Extra spring onion or chives, chopped, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the potato in a bowl and crush with a fork, but don’t mash. Add the ham, bacon, lamb or beef, onion or chives, cheese, flour and eggs. Season with salt and pepper and mix until well combined and coated.
Step 2
Add enough oil to a large frying pan to reach 1cm up the side of the pan. Heat over medium heat. Spoon 1/3 cup of the potato mixture into the pan, flattening with a spatula to form a round. Repeat to make another round. Cook for 3-4 mins each side or until golden and cooked through. Transfer potato cakes to a tray lined with paper towel. Repeat with remaining potato mixture, adding extra oil, as needed, to make 8 potato cakes.
Step 3
Sprinkle with extra onion or chives to serve.