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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Mashed Potato Cakes   
    Categories: British, Potatoes   
         Yield: 8 servings   
       
       450 g  Mashed potatoes (15 oz);   
              - ready-made (or leftover),   
              - cold   
         2    Free-range eggs   
        30 g  Cheddar (1 oz); up to 50 g   
              - (1-3/4 oz), grated   
        75 g  Plain flour (2-1/2 oz)   
              Black pepper; freshly ground   
         1 ts Curry powder (optional)   
              Leftover cooked greens;   
              - finely chopped (optional)   
              Leftover soft herbs; such as   
              - parsley, dill, or   
              - cilantro; finely chopped   
              - (optional)   
              Olive oil; for frying   
       
     Preparation time: 30 minutes   
     Cooking time: 10 minutes   
        
     If you happen to have some leftover mash or pick up a pack from the   
     reduced section of the supermarket, these crispy, cheesy potato cakes   
     are the perfect thing to make!   
        
     Tip the mash into a mixing bowl and add the eggs, grated cheese,   
     flour and pepper. Mix to combine, just until the flour is fully   
     incorporated. You can keep the mixture plain or add in any of the   
     optional extras at this point.   
        
     Heat a large frying pan over a medium heat and add enough oil to coat   
     the base of the pan.   
        
     Use two tb to spoon small piles of mixture into the hot pan (each   
     potato cake should be around 1 to 2 cm (1/2 to 3/4") thick and 7 to 9   
     cm (2-3/4 to 3-1/2" across). Cook 3 to 4 potato cakes at a time,   
     making sure not to overcrowd the pan.   
        
     Cook over a medium heat for a couple of minutes, until a nice crust   
     has formed, and then flip over. Cook until both sides are crispy and   
     brown, turning occasionally, for a total of around 7 minutes.   
        
     Serve for breakfast, lunch or dinner--they're great with sausages and   
     beans or a fried egg and roasted tomatoes.   
        
     Recipe by Elly Curshen   
        
     Recipe FROM:   
        
       
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