Cheese and potato cakes

• porsi: Makes about 12

Bahan-bahan

750g leftover mashed potatoes, chilled

100g Dubliner Lighter Cheese, Red or White, grated

2 spring onions, chopped

1 egg, lightly beaten

120g plain flour

Vegetable oil, for pan-frying

Salt

To serve:

Country-style ham

Petunjuk

1 In a large bowl, stir together the mashed potatoes, cheese, spring onions, egg and three tablespoons of the flour until well combined. If the mixture looks too wet, add a little more flour; if it looks too dry to hold together, add one more egg.

2 Using clean hands, divide the mixture into 12 portions. Roll each portion into a ball, then flatten it into a patty about lcm thick.

3 Place the remaining flour in a shallow dish and carefully dredge each cake in the flour, shaking off any excess.

4 In a large pan over a medium heat, add enough vegetable oil to thoroughly coat the bottom of the pan.

5 Working in batches, cook the potato cakes for 2-3 minutes per side until golden brown. Add more oil to the pan as needed between batches. Transfer to a plate lined with kitchen paper and sprinkle with salt. 6 Pack the potato cakes into lunchboxes with a few slices of country-style ham. .

Catatan

TO FREEZE:

Wrap the potato cakes individually in cling film or tin foil. Place them on a large baking tray in a single layer to avoid squashing them, then freeze. Once the cakes are frozen, you can remove the tray and stack them whichever way is convenient. Defrost them one at a time as needed