Potato cakes

• potatoes↗650g g

  or 600g leftover mash

• milk↗2 tbsp tbsp
• butter↗15g g
• plain flour↗175g g
• spring onions↗4

  sliced

• chives¼ small bunch of

  finely chopped

• olive oil↗4 tbsp tbsp

Step-by-step instructions

1. 1

   If you’re making the mash, peel and chop the potatoes, then cooking in a large pan of boiling salted water for 15-20 mins until they can be easily pierced with a cutlery knife. Drain and leave the potatoes in a colander to steam-dry. Warm the milk and butter in the pan over a low heat, then return the potatoes to the pan and mash. Stir to combine, then leave to cool.

2. 2

   Stir the flour into the mash, then mix in the spring onions, chives and a good pinch each of salt and pepper. Roll walnut‑size pieces of the potato mixture into balls and flatten slightly. (You should get around 12 in total.)

3. 3

   Heat the oil in a large frying pan over a medium heat and fry the potato balls for 2-3 mins on each side, pushing them down into discs using a fish slice, until golden and cooked through. (You may need to do this in batches.) Serve hot as they are, or alongside sausages or another main.