Ingredients:

  • 2 cups (500 g) Cold Mashed Potatoes (must be cold and relatively dry)
  • 1 cup (100 g) Mature Cheddar Cheese, finely grated
  • ½ cup (60 g) All-Purpose Flour
  • 1 Large Egg, lightly beaten
  • 2 Tbsp (10 g) Fresh Chives, finely snipped
  • ½ tsp (3 g) Salt, adjust to taste
  • ¼ tsp (1 g) Black Pepper, freshly ground
  • 2 Tbsp (30 g) Unsalted Butter or Olive Oil, melted (for baking)

Instructions:

  1. Preheat the oven to 400°F / 200°C (180°C Fan/Gas Mark 6). Line a large baking sheet with parchment paper.
  2. In a large mixing bowl, combine the cold mashed potatoes, grated cheddar, flour, chives, salt, and pepper.
  3. Pour in the lightly beaten egg. Use a spatula or your hands to mix gently until all ingredients are just incorporated. Do not overmix.
  4. Shape the mixture: Scoop using about 3-4 tablespoons per cake. Roll gently into balls, then flatten into discs, roughly 1 inch (2.5 cm) thick and 2.5 inches (6 cm) wide. Place them on the prepared baking sheet.
  5. Chill: Place the baking sheet into the refrigerator for a minimum of 30 minutes. This is essential for setting the structure.
  6. Remove the cakes from the fridge. Lightly coat the top and sides of each potato cake with melted butter or olive oil.
  7. Bake in the preheated oven for 15 minutes. Carefully flip the potato cakes, then return them to the oven for another 5–10 minutes, or until both sides are deep golden brown.
  8. Remove from the oven and let them cool on the tray for 5 minutes before serving to allow them to firm up completely.