Ingredients:

  • 2 cups (450g) leftover mashed potatoes, chilled
  • 1 large (50g) egg, lightly beaten
  • 1/4 cup (30g) all-purpose flour
  • 1/2 tsp (3g) onion powder
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1g) cracked black pepper
  • 2 tbsp (30ml) extra virgin olive oil
  • 2 tbsp (15g) all-purpose flour for dredging

Instructions:

  1. In a medium mixing bowl, combine the chilled mashed potatoes, beaten egg, 1/4 cup flour, onion powder, salt, and pepper. Fold the ingredients together with a spatula until just combined; the mixture should be tacky and hold its shape.
  2. Scoop approximately 1/4 cup (60ml) of the mixture and roll it into a ball. Gently flatten it into a disk about 1/2-inch (1.3cm) thick. Lightly dredge each cake in the extra flour, shaking off any excess.
  3. Heat the olive oil in a large non-stick or cast-iron skillet over medium heat until the oil shimmers. Carefully place 3-4 cakes in the pan and fry for 3-4 minutes per side.
  4. Flip the cakes only when the edges are mahogany-colored and the cake releases easily from the pan. Transfer to a paper towel-lined plate to drain.