Christmas Potato Cakes

Tue, 1 December 2020

INGREDIENTS
1 bowl of leftover mash potatoes OR 3 large white potatoes, peeled and quartered
3 TBSP butter
4 tbsp flour of your choosing
Small bowl of leftover steamed or boiled Brussels sprouts, quartered
4 slices of leftover Christmas Ham, cubed
1 tbsp dried sage
1tbsp dried parsley

INSTRUCTIONS
If cooking your potatoes from scratch - Place the potatoes in a large pot of cold water.
Boil the potatoes for roughly 20 minutes until fully cooked and fluffy.
Once cooked strain off the water from the potatoes and place back on your hob over a low heat to dry off for 2-3 minutes.
Next, mash the potatoes, with a little sprinkle of salt and some butter, and mix thoroughly.
Add the herbs, sprouts and ham and mix thoroughly again.
Stir in 3 tbsp of flour.
Sprinkle the remaining tbsp of flour onto a wooden board and place the potato on top.
Shape the potato into small bite sized rounds.
Next, heat a large frying pan over a medium heat.
In batches place the potato cakes onto the dry pan and cook for 4-5 minutes a side, until they are nicely browned and starting to crisp
Either finish in the pan with a small knob of butter or add it on top when plating – whichever you prefer!
Serve and enjoy