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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine mashed potatoes, spring onions, cheddar, flour, egg, parsley, and black pepper in a bowl using hands.
Heat olive oil in a frying pan over medium heat until shimmering.
Divide the mixture into 4 portions and form each into a ball with hands.
Place the balls in the frying pan and flatten them to about an inch thick.
Fry each cake for about 3 minutes on each side until lightly golden brown.
Serve the potato cakes warm and enjoy.
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You can substitute cheddar with any other cheese you prefer.
Can I use fresh potatoes instead of leftover roast potatoes?
Yes, you can use freshly boiled and mashed potatoes if you don't have leftovers.
What can I use instead of parsley?
You can use other herbs like chives or dill for a different flavor.
Can I bake these instead of frying?
Yes, you can bake them at 400°F (200°C) for about 15-20 minutes until golden.
How do I store leftover potato cakes?
Store them in an airtight container in the refrigerator for up to 3 days.
Can I freeze the potato cakes?
Yes, freeze them in a single layer on a baking sheet, then transfer to a freezer bag once frozen.
