Use up leftover mash in these classic potato cakes. Perfect with an egg or two for brunch
Take 10 minutes to make and 25 minutes to cook
Boil the potatoes in a pan of salted water for 15–20 minutes until soft. Drain, then mash. Mix the mashed potatoes with the onion, chives, feta cheese, and egg. Season with plenty of salt and black pepper.
Heat the olive oil in a non-stick frying pan over a medium heat. Using floured hands, scoop up large balls of the potato mixture, roll, and flatten slightly. Carefully add to the hot oil, and fry for 2–3 minutes on each side until golden, topping up the pan with more oil, if needed. Serve hot.
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