Ingredients
2 cups leftover mashed potato
½ cup grated tasty cheese
½ cup corn kernels
cooked if fresh or frozen
1 egg
1 tbsp butter or oil
Equipment
- 1 bowl
- 1 non-stick frypan
Instructions
- Combine potato, cheese, corn and egg in a bowl. Mix well to combine.
- Divide mixture into eight portions and form into small cakes.
- Heat a non-stick frypan over medium heat. Melt butter and cook cakes, 4 at a time, for 5 minutes each side or until golden and crisp.
- Serve as a snack after school or as a vegetable dish with the main meal.
Notes
Tip
Serve as a snack after school or as a vegetable dish with the main meal.
Variation
You could add peas, parsley or other mashed veg to these tasty little cakes.
