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Leftover Mashed Potato Mozzarella Cakes

These leftover mashed potato mozzarella cakes served with sour cream make for a yummy breakfast or lunch.
5 from 1 vote
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Breakfast, Lunch, Side Dish
Cuisine European
Servings 6

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.

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.
Keyword Breakast, Leftovers, Lunch, Potato
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