Ingredients

4 medium sized left over (cooked) potatoes roughly mashed

A splash of milk

1 large egg

5 heaped tablespoons flour

Oil to grease pan

These were a thrown together last week hence the hazy instructions but I’ve made them since and they’re fool proof!

I usually cook extra spuds to make potato salad or top up my work lunches as I am trying to cut down on bread.

I mixed the mashed potato with a beaten egg and added the flour mixing until it looked fairly smooth. I added milk until the mixture became loose, you want it to be the thickness and consistency of american pancake batter.

I greased the frying pan with a little oil and on a low heat poured all of the mixture out flattening with the back of a spoon until a cm in thickness. After four minutes it was ready to be flipped over, and another four minutes later I turned it out and let it cool for 30 seconds and cut into wedges to serve with mayo.

A fast and tasty lunch!