Cheddar Potato Cakes

My Uncle Frank recently accused me of buying fresh food and passing it off as leftovers, just so I can keep writing these recipes. Here I am, a selfless crusader, modest to a fault, single-handedly saving the world from food waste, and Uncle Frank's accusing me of hoodwinking my half-dozen followers. I am deeply hurt, and I will not be making Cheddar Potato Cakes for Uncle Frank.

Cheddar Potato Cakes start with a few leftover boiled potatoes and a handful of grated cheddar. Where they end is entirely up to you. I had a hank of boiled bacon, spring onions and a wedge of cooked cabbage, but you can use whatever you have hiding at the back of the fridge. Frozen peas, chillies, capers, fresh or dried herbs... Cheddar Potato Cakes really are a medium for experimentation, so go wild. Ratios are also pretty loose - as long as the final mixture is sticky enough to hold together when you're frying them, you're good to go.

Cheddar Potato Cakes

~ Makes 5 or 6 large potato cakes ~

3 or 4 leftover boiled potatoes - or enough to make 3 cups when mashed.

2/3 cup of grated Cheddar or similar

1 tbsp Parmesan

1 egg

1 tsp ground black pepper

1 tsp smoked paprika

1/2 cup diced bacon - cooked

1/2 cup chopped spring onions

1/2 cup chopped boiled cabbage

1/2 tsp salt

2 tbsp butter

To serve

Fried eggs

Crispy fried onions

Green chilli sauce (2 green chillies, 2 gloves of garlic, 1/2 tsp salt, 2 tbsp extra virgin olive oil - chop and blitz in a blender or manually mush it all up with a pestle and mortar)

Method

Mash your potatoes in a large mixing bowl.

Add the other ingredients except the butter.

Get your hands in there and give it a good squish. You want the mixture to be sticky and well combined.

Shape the mixture into patties - large or small - it matters not. You can make a dozen or so snack sized bites for dipping in sauce, or larger cakes for a light meal.

Melt the butter in a pan on a medium heat.

Gently slide your cakes into the frothing butter. The mixture will be quite soft so the cakes might lose their shape when you drop them. Not a problem. You can reshape with a spatula as they fry - before they set.

Give them 8 minutes on a medium heat until golden brown, then carefully flip.

Another 8 minutes on the other side should do it.

Serve (not to Uncle Frank) with a fried or poached egg, crispy onions, green chilli sauce, or just a dollop of ketchup.