|Fried Mashed Potato Cakes with Cheddar Mustard Sauce|
|The perfect way to use up leftover mashed potatoes|
|Crispy on the outside and soft and creamy on the inside|
Fried Mashed Potato Cakes with Cheddar Mustard Sauce
* Makes 6
- 2 cups leftover mashed potatoes
- 1 egg
- 3 tbs flour (more or less depending on the consistency of your potatoes)
- 1 tsp dried rosemary
- Extra virgin olive oil for the pan
- 2 tbs coarse grain mustard
- 2 tbs creme frache (greek yogurt and sour cream both make fine substitutes)
- 2 tbs White wine
- 3 tbs cheddar cheese
Crack the egg into a small bowl and stir with a fork. In a big bowl, combine the mashed potatoes, egg mixture and flour until a wet dough forms. Add the rosemary and mix together until combines.
In a pan, heat a couple drizzles of extra virgin olive oil. Shape the potato mixture into cakes and gently drop into the pan. Heat on medium hi until both sides are golden brown. Remove the cakes from heat and set them aside. Using the pan, add the mustard and white wine to a pan. Using a whisk, scrape up all the bits left behind by the cakes. Add the creme frache, cheese and pepper to the pan and on low heat, mix until the sauce has come together and the wine has cooked down. If the sauce is too thick, add a splash of water or chicken stock to thin it out. To serve, place the potato cakes on a plate and drizzle the mustard cheddar sauce on top. Serve warm. See that? Nice and easy and no fancy cookware required! Now you can get back to watching the Food Network. That's what I'm going to do, helllooo Thanksgiving specials!