New Recipe: Mashed Potato Cakes

Perfect for using up leftover mash (if you made too much) so that nothing goes to waste, these crispy Mash Potato Cakes make a delicious vegetarian lunch, served with salad and perhaps a poached egg on top. Or you can have them as a tasty accompaniment to your evening meal.



  • 250g mashed potatoes – our large washed potatoes are great for this!
  • 1 tsp baking powder
  • 100g plain flour
  • 1 tbsp fresh thyme (finely chopped)
  • Salt and black pepper
  • 2 tbsp olive oil for frying



  1. Combine all the ingredients (except the oil) together in a bowl and mix well
  2. Check the seasoning and adjust the salt and pepper to taste
  3. Shape the potato mixture into six rounds
  4. Heat the oil in a frying pan and fry the potato cakes for approx. 3 to 4 minutes on each side or until golden and slightly crispy.
  5. Serve as an accompaniment to your meal or with salad and a poached egg.