8g fresh chives, finely chopped, plus extra to garnish
50g Wyke Extra Mature Cheddar, finely grated
1 tbsp olive oilsour cream, to serve
Method:
Step 1 Melt 15g butter with the milk over a low heat in a small saucepan. Tip into a bowl with the leftover mashed potatoes, flour, chives and grated cheddar. Season and mix together, using your hands to shape into a smooth ball shaped dough.
Step 2 Tip out onto a work surface and divide into 12 golf ball sized balls. Use your hands to flatten each ball out into a small round disc, roughly 7cm in diameter.
Step 3 Melt the remaining 15g butter with the oil in a large non-stick frying pan over a medium heat. When the butter is bubbling, fry the potato cakes for 2-3 mins on each side until golden brown and crispy. Repeat with the remaining potato cakes.
Step 4 Enjoy topped with sour cream and extra chopped chives.
