Potato Pancakes

These are mashed potato cakes (I used Yukon Gold), flavoured with garlic, fresh herbs and dried spices, dipped in an egg wash and fried.

The egg dip was new for me and it allowed the pancakes to brown quickly and evenly. Unfortunately, they didn't stay crispy for long and had to be served immediately. Make sure your oil is hot enough so the potato cakes cook quickly and don't have an opportunity to absorb much oil or fall apart.

They were very tasty, with cumin as the predominant flavour.......my daughters thought they tasted like samosas (which is not a bad thing at all!). They did need a squeeze of lemon at the end to cut the fried food flavour.

I don't think I would cook potatoes for the purpose of making this recipe again, but it's certainly a very good way of using up leftover cooked/mashed potatoes.