How to use leftover mash to make potato cakes
When I was little, if my mum was boiling potatoes, I’d ask her to do extra. I didn’t see any joy in a boiled potato, (well, unless it counts as a vessel for melted butter). But, I knew that too many boiled potatoes meant leftover potatoes and that meant Welsh potato cakes.
I think, when I went to uni, one of my godmothers gave me one of those cookbooks that you write in. The first recipe I called home for was the potato cake. All best writing in the cookbook; almost 20 years on and now it’s all scribbles of recipes that I’ve written here and there; a cut-out of the first recipe my ex and I fell in love with, and over; his mum’s chocolate cake (“butter or margerine”), when I made a turnip curry and that was, genuinely, nice enough to write down.
By total fluke, my dad decided to make these recently. He’d never known about mum’s recipe, and found on online. His recipe was to pan fry, which I did using dripping from their pot. I found it harder to get the crust that I love, so, I prefer to stick with baking.
I love these. They are utterly special to me.
Leftover Mash Potato Cakes
225 leftover mash
100 grams plain flour + more for dusting
1.5 tsp baking powder
Milk – around 50ml but how much you need depends on your mash – this needs to feel quite firm but not rigid
1/2 tbsp sugar *
* optional; it’s in the original, and how I like the taste,but feel free to leave out if you prefer.
Mixing bowls, small and large
Fork (to whisk eggs)
Large kitchen knife
20-25m to bake
Dust the baking sheet lightly with flour
Place butter in an ovenproof dish and melt in the heating oven (PUT A TIMER ON!) OR// melt in a saucepan on the hob
Lightly beat egg
Turn oven to 220 degrees
In a small bowl, mix flour(s), baking powder and salt together
Sprinkle a small amount of flour onto a baking tray.
Mash all your leftover roots with potato masher until combined and smooth
Sift the flour mixture over the mashed veg
Use wooden spoon to mix them together
Add in egg, stir to combine
Pour over melted butter and combine
Flour a work surface and scoop the dough out
Using a rolling pin or patting with your hands (less washing up…), roll the dough until it’s about 3cm thick
Either way, pat the dough into a circle
Take a sharp knife, cut the dough half, and then quarters. Cut into halves again – you should have 8 triangles
Place a little flour onto your fish slice thing and gently move each cake onto the tray
When all the cakes are on the tray(s), put in the oven and bake for about 20m
They are cooked when puffed up, golden and slightly firm to the touch
Either serve straight away, or leave to cool on a cooling rack, with a knob of butter melting on top
Leave to cool and keep in a sealed container in the fridge; if you know you’re unlikely to eat within a couple of days I’d freeze them as I don’t think they keep well
Frozen, you have *months*
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