Cheesy potato cakes
- 2-3 cups leftover mashed potato
- ½ cup grated tasty cheese
- ½ cup corn kernels (cooked if fresh or frozen)
- 1 egg
- 1 teaspoon butter or oil
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.
- No green bits in sight for my kids, but you could add peas, parsley or other mashed veg to these tasty little cakes.