I had some left over creamed potatoes, yes this is a weekly thing as I always make too much just so I will have left overs to make a quick supper with. Potatoes are so versatile and something I could never tire of. And these potato cakes are the best of all things potatoes… creamy centre with a great crispy outside.
These cakes can be made with any vegetable, or just with some onion and cheese.
Sometimes I will make them smaller and coat them with breadcrumb to get more of a crunch, but not always.
- creamed potatoes
- 1 egg
- precooked brocolli – chopped into small pieces
- 1 diced onion sautéed until translucent
Mix all of the above together and shape into cakes, about three inches wide and an inch deep. Let chill on wax paper in the fridge for at least an hour to set in shape.
Heat a tablespoon of oil in a skillet over a medium heat.
Cook potato cakes until brown then carefully turn to brown the other side, then finish in oven until hot the whole way through.
Serve with sour cream or anything you fancy!