Ingredients:

  • 2 cups (450g) leftover mashed potatoes, preferably chilled
  • ¼ cup (30g) all-purpose flour, plus extra for dusting
  • 1 large egg, lightly beaten
  • 2 tablespoons (30ml) milk
  • 2 tablespoons (30g) unsalted butter, melted, plus extra for cooking
  • 2 cloves garlic, minced
  • 2 tablespoons fresh herbs, finely chopped (parsley, chives, thyme, or a mix)
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • Vegetable oil, for cooking (about 2 tablespoons)

Instructions:

  1. In a large bowl, combine the chilled mashed potatoes, flour, egg, milk, melted butter, minced garlic, chopped herbs, salt, and pepper. Mix well until a cohesive dough forms.
  2. On a lightly floured surface, divide the potato mixture into 8 equal portions. Gently shape each portion into a round, flattened cake, about ½ inch thick.
  3. Place the potato cakes on a parchment-lined plate or baking sheet and refrigerate for at least 15 minutes to help them hold their shape during cooking. This step enhances crispiness.
  4. Heat vegetable oil and a knob of butter in a large skillet over medium heat.
  5. Carefully place the potato cakes in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for 5-7 minutes per side, or until golden brown and crispy.
  6. Remove the cooked potato cakes from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve immediately.