Thanis Lim

All Rounder Chef and Food Journalist

Potato cakes

A good way to make use of those left over mashed potatoes. I came across a site and they used their leftover mashed potatoes to make potato cakes. They used margarine and soy milk with caraway seeds but I tweaked it a bit to suit Asian taste. You can replace the butter with margarine and milk with low fat or soy milk if you wish.

Potato Cakes

2 cups self-raising flour
pinch of salt (will depend on how much salt was added to the potatoes)
2 tablespoons butter
1 to 1½ cups mashed potatoes
¼ cup milk
sesame seeds

Preheat oven to 450F/200C.

Add the pinch of salt to the flour and cut in the butter.

Stir in the mashed potatoes and the milk until you have a stiff dough. Roll out loosely on a floured board, to about ½ inch thick.

Using a glass or other round cutter, cut into approximately 3-inch rounds. Sprinkle sesame seeds on top, if desired, and place on baking sheet.

Bake for 20-25 minutes or until the cakes start to turn golden. You can serve them split, with more butter slathered inside, or plain.

Note: If you don't have self-raising flour, add 1 teaspoon baking powder to 2 cups all-purpose (plain) flour.

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