Oh the joy of leftovers.. they’re how some of my best new recipe discoveries have been made. Many a time i’ve got back from work having not had the chance to go shopping, and find myself staring forlornly into the abyss of my fridge, utterly convinced I can hear tumbleweed blowing across the empty shelves. But lo and behold! That 2 day old ominous looking thing lurking in the back and threatening to go mouldy? (Drum roll..) Welcome leftover mashed potato! Now I don’t know about you, but I ALWAYS make too much mash. I class myself as a half decent cook but for some reason I can’t get the portions right and always end up with a large portion unfinished. Mash is best eaten fresh, if heated up the next day it protests and goes kind of floury and mushy, not enjoyable. But i’ve found a way to put life into that sad leftover mashed potato and whip it into something fresh and delicious with a few simple and cheap ingredients – let me show you how..
- 2 cups leftover mashed potato
- 2 cups kale, finely chopped
- 2 eggs, beaten together
- ¾ cup gluten free flour (I use Dove's Organic Plain Flour)
- 1 large onion, finely chopped
- 3 cloves garlic, crushed
- Olive oil/ coconut oil
- Good quality sea/rock salt and pepper
- Gently sauté the onion in olive oil for a few minutes until translucent
- Add garlic and stir in, being careful not to let it burn
- Add the kale and mix it all together, letting it cook on a low-medium heat for a minute or so then take off the heat
- Add the mashed potato, egg and flour to a bowl and mix with a wooden spoon
- Fold in the onion, garlic and kale and season well with salt and pepper and mix until well combined
- Form into round patty shapes and fry in olive oil until lightly brown and crispy
- Flip each cake onto other side once one side is browning (about 2-3 minutes depending how hot your pan is)
- Serve!
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