Hugh Fearnley Whittingstall potato cakes
This potato cakes recipe from Hugh Fearnley-Whittingstall is perfect for using up leftover mash.
Ingredients
- 300–500g mashed potato or well-crushed roast potatoes
- 1 large egg, lightly beaten
- 1–2 tablespoons plain flour, plus extra for dusting
- 1–2 tablespoons whole milk
- Rapeseed or sunflower oil, for frying
- Salt and freshly ground black pepper
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