This is a good way of using up mashed potatoes, either as an afternoon snack or as nibbles with drinks. It is also a delicious side for pork chops. This recipe works better with a textured mash than with a smooth one and you can add all manner of things to it - cheese, herbs, a bit of onion or garlic...I used leftover arugula mashed potatoes which were an excellent, slightly peppery addition to the potato cakes.
This recipe makes 8 cakes to be used as a side dish or 24 ones for nibbles.
2 cups mashed potatoes
1/3 cup flour
1/2 cup panko or breadcrumbs
2 tsps olive oil
2 tsps butter
Salt
Mix the mashed potatoes and flour together in a bowl until the flour is completely incorporated into the mashed potatoes. Shape the ensuing dough into thick, squat patties of the size that you require.
Put the panko in a shallow dish and roll each of the potato cakes in it gently one after the other so that all sides of each potato cake have a light coating of the breadcrumbs. Place on a dish and refrigerate for 30 minutes to an hour to let set.
Melt the butter in the olive oil in a large skillet over low to medium low heat. As soon as the butter and oil are sizzling, add the potato cakes to the pan. Cook for 4 minutes on one side without disturbing. After 4 minutes, gently turn the cakes over and cook for an additional 4 minutes. I have found that the best way to do this is with delicately wielded cooking tongs.
Depending on the size of your pan you may have to cook the potato cakes in batches. If so, you may have to add a bit more oil and butter to your pan before cooking each batch.
Place on a plate lined with a paper towel to soak up excess grease and season liberally with salt. Serve hot.