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Crispy Mash Potato Cakes


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


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.