• Serves: 8
  • Prep Time: 15 minutes
  • Cooking Time: 25 minutes
  • Difficulty: EASY

This post is part of our Love Food Hate Waste month*

Leftover mashed potato and cooked veg needn’’t go in the bin. It can be covered and stored in the fridge, then used the next day to make these delicious potato cakes that are always a huge hit with kids.

These potato and vegetable cakes are flavoured with just a hint of chilli and a sprinkling of spring onions, then coated in breadcrumbs before baking rather than frying to keep the fat content low.

Kids will be able to get their hands into the bowl to form the cakes, which delightfully messy and loads of fun.


  • 400g mashed potato, cold
  • 125g mixed veg, chopped into small pieces
  • spring onions
  • 3 small eggs
  • 100g breadcrumbs (or leftover bread)
  • 100g plain flour
  • 1 tsp olive oil
  • 1/4 tsp mild chilli powder
  • Pinch of salt and pepper

Ingredients and text



Don’t have breadcrumbs? This is a great chance to use up bread that’s past its best and make your own. Just place the slices in the oven for a few minutes to dry them out, and then grate them until you have the crumbs.

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  • 1

    Put the potato in a large bowl and stir in one egg with a fork until well combined. Next stir in the mixed veg and give it a good mix.

    Step 1

  • 2

    Chop the spring onions thinly, you can use the greens and the whites, and then stir into the mix.

    Add the salt, pepper and chilli powder and give everything a final mix.

    Rub the oil all over a baking tray.

    Take a heaped dessertspoon of the potato mixture and form into a ball, then pat into a burger shape. If you find that the mixture is too loose to work with, add a small handful of flour and mix through. It also helps to dust your hands with flour.

    step 2

  • 3

    Set up your ‘crumbing station’ by putting the flour, remaining beaten eggs and breadcrumbs into three separate bowls. Drop a cake into the flour and coat on both sides.

    Next, dip the cake into the egg so that it’’s coated.

    Now dip the cake in the breadcrumbs, again making sure it’’s coated on all sides.

    step 3

  • 4

    Repeat until you have made all of your cakes, placing them on your oiled baking tray as you go.

    Bake for 20-25 minutes until golden brown and leave to cool a little before serving. They can be quite steamy inside, so be careful.

    11 - Love Food Hate Waste Potato Cakes Step 11 bake until golden

    We served ours with some tomatoes, cheese, mini-sausages and strawberries, because that’’s what we had in the fridge that needed using up.

    13 - Love Food Hate Waste Potato Cakes Finished 2

    I hope you try these delicious, fun potato cakes – let me know if you do!

*Love Food Hate Waste was launched in 2007 and raises awareness of the need to reduce food waste and helps us all take action to tackle it. It shows that by doing some easy practical everyday things in the home we can all waste less food, which will ultimately benefit our purses and the environment too.

To find out how you can stop food wastage and save money, start your own waste-less journey by clicking right here.

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By Emily Leary on 27.02.15

Guest Contributor

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