This recipe is a great way to use up any leftover mash (never happens in my house) + repurpose into this cracker dish. Simply make the mash ahead of time + chill if you are like me! It works best with firm, not creamy or sloppy mash.
Here, I have served the potato cakes with sour cream, pesto + kale chips (I LOVE this textural flavour combo) … but you can literally use what you like, or even leave them as is.
2 cups cold mashed potato
1/2 cup frozen corn
1/2 cup shredded kale
2 sliced spring onions
1 tsp dijon mustard
1 free range egg
1/3 cup gluten free plain flour
1/2 cup grated cheddar
2 tbsp rice bran oil
sour cream (vegetarian)
tomato pesto *see below
chilli kale chips *see below
In a large bowl, combine the mash with all of the other ingredients. Use your hands + shape into patties. Set aside.
Gently heat the rice bran in an electric frypan.
Cook the cakes until golden on both sides.
Scatter with sliced spring onions.
Serve with a dollop of sour cream, pesto + crispy kale chips on top.
3/4 cup semi dried tomatoes
1/3 cup raw cashews
1 garlic clove
1/2 cup evoo
1/3 cup parmesan
Place all of the ingredients into a food processor + blitz. Gently stream in the olive oil until combined. Allow a slight bit of texture to your pesto.
Tear kale leaves into pieces (removing any hard stems). Throw in a large bowl. Gently massage with a drizzle of evoo, a sprinkle with chilli flakes + pink sea salt to coat.
Bake on a flat tray, lined with baking paper on 150C until completely dry + crispy (around 15-20 mins (you don’t want to see/feel any moisture on the kale). Continue to check on their progress.
Kale chips should be stored in a airtight container + can be kept up to a week.