This recipe is inspired by my Pan-fried Rice cakes recipe which was a hit with everyone.
Nobody has the superpower of making just the right quantity of rice, potato, and spaghetti. And leftovers are not fun to eat.
I know that. Just don’t give me leftovers, it wasn’t my thing until these pan-fried cakes.
So how do you make everyone fall in love with and run after your leftovers?
Just take the leftovers and whip this treat up for everyone’s delight. Just by adding new ingredients and making pan-fried cakes.
Potatoes are a healthy and light vegetable and adding them to our diet is beneficial.
If you don’t happen to have leftover potatoes, just cook some fresh batch and you can still enjoy some leftover goodness.
You can save prep time by cooking too much rice, Spaghetti, and potatoes on purpose. Just store in the fridge for a day or so for when you are ready to make the cakes.
Don’t forget to check out more Pan-fried cakes.
Hpw to make Pan-fried Potato Cake
- 2 cups potatoes
- 1 large egg
- 1 tsp flour
- ½ cup cheddar cheese
- 3 spring onions
- 1 tbsp ground ginger
- 2 tbsp olive oil
- salt and pepper
- Break the egg into a mixing bowl and add the potato, finely chopped spring onion, cheddar cheese, (cut into ½ cm cubes or coarsely grated) and a good pinch salt and pepper. Thoroughly mix the ingredients together
- Add 1 tbsp. oil to a non-stick frying pan and heat to medium. Shape the potato cakes into burger sized patties, around 1-2 cm thick, and cook for 6-8 minutes on one side
- Add another tbsp. oil to the pan, very gently turn the cakes and cook for a further 6-8 minutes. Try not to move the cakes around too much as they can easily break apart until a crisp surface has formed
- Pair these fluffy potato cakes with some sweet and juicy pan-fried tomatoes. Simply cut them in half and season with a little salt and pepper. Fry in the pan for 3-4 minutes each sidehalf and season with a little salt and pepper. Fry in the pan for 3-4 minutes each side