Crispy Mash Potato Cakes
Ingredients
Makes 12
30g Wyke Salted Butter
1 tbsp milk
300g leftover mashed potato
75g plain flour
8g fresh chives, finely chopped, plus extra to garnish
50g Wyke Extra Mature Cheddar, finely grated
1 tbsp olive oil
sour cream, to serve
Instructions
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.
