Instructions:
1. Preparation of Ingredients:
- Start by taking your leftover mashed potatoes out of the fridge. They should be cold to make the shaping process easier.
- Finely chop the green onions and parsley. Grate your cheese if it’s not already pre-grated.
2. Mixing the Potato Cake Batter:
- In a large mixing bowl, combine the cold mashed potatoes, beaten egg, and half a cup of flour. The egg will act as a binding agent, while the flour will give the cakes a bit more structure.
- Add the grated cheese, chopped green onions, and parsley to the bowl. Season with salt and pepper according to your taste.
- Mix everything together until well combined. If the mixture feels too sticky, you can add a bit more flour to help it firm up. However, try not to add too much, as it can make the cakes dense.
3. Shaping the Potato Cakes:
- Dust your hands with a bit of flour to prevent sticking, and begin shaping the potato mixture into cakes. You can make them as large or as small as you like, but a good standard size is about 3 inches in diameter and 1/2 inch thick.
- Place the shaped cakes on a plate or baking sheet dusted with a little flour to prevent them from sticking.
4. Frying the Potato Cakes:
- Heat a large skillet over medium heat and add the olive oil or butter. Once hot, carefully place the potato cakes in the skillet. Don’t overcrowd the pan; work in batches if necessary.
- Fry each cake for about 3-4 minutes on each side or until they are golden brown and crispy. The key is to not flip them too early; wait until a nice crust has formed.
- Once cooked, transfer the potato cakes to a paper towel-lined plate to drain any excess oil.
5. Serving:
- Serve the potato cakes warm. They are delicious on their own or with a dollop of sour cream or applesauce on top. They can also be a side to eggs for breakfast or alongside a salad for a light lunch.
