"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."
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.
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.
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.
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.
We served ours with some tomatoes, cheese, mini-sausages and strawberries, because that’s what we had in the fridge that needed using up.
I hope you try these delicious, fun potato cakes!