Leftover mashed potato cakes is a great recipe when you’re wondering how to use up those leftover mashed potatoes! Create delicious and healthy oven baked mashed potato cakes for dinner with minimal ingredients!
Folks, I’ve said it before and I’ll say it again.
Nothing goes to waste in our kitchen.
Even those niggly little bits of odd leftover vegetables, like that stray spring onion. The one hiding in the fridge salad compartment!
Or that bowl of cooked leftover sweetcorn and mashed potato that I made too much of. Ooops!
There’s always some way to use up any vegetables or food that’s left over.
And not just that folks. Being serious. We really should make an effort to use up all our food and ensure that none goes to waste.
After all, some people are having to use food banks here in the U.K. Because they don’t have enough food.
How To Make Leftover Mashed Potato Cakes
There’s lot’s of excellent leftover mashed potato recipes out there.
What’s different about this one is that it doesn’t actually involve you having to buy anything to make the recipe!
You should be able to make this recipe with what you’ve got leftover in your fridge.
Further down this recipe I’ve added a list of other leftovers you might have to hand.
Suggesting different variations of this mashed potato cake recipe. Hopefully helping you to find creative inspiration for your leftover potatoes.
I’ve also made this an oven baked potato cakes recipe, rather than completely fried. The onion and garlic are sauted at the start, just to soften them and bring out their flavours.
Other than that though. we’re keeping this potato cakes recipe as healthy as possible!
So, let’s start off this deliciousness.
First sauté any onions, garlic or other veg that needs a little bit of cooking first to soften. Other vegetables to sauté might be leeks or celery.
Then combine the sauted vegetables and any other leftover ingredients you are using in a bowl with your mashed potato.
Give the ingredients in the bowl a good season with freshly grated salt and pepper.
Next, and this part is fun for kids to help out with!
Using your hands roll the potato mixture into 6 to 8 balls. If the potato mixture is too wet add a little plain flour.
Place each ball onto the baking tray and flatten them out until they’re about 1.5cm / 1 inch thick each.
Place into fridge for about half an hour. This helps to firm them up a bit.
Bake in the centre of a preheated oven for about 20 minutes until lightly golden brown.
When you remove the cooked potato cakes from the oven allow them to cool for a few minutes then serve.
I serve my leftover mashed potato cakes with an iceberg lettuce salad and some garlic mayonnaise. That just keeps this dinner recipe nice and simple!
Here’s some other suggested leftover ingredients that you could use in your leftover mashed potato cakes……
Other Leftover Mashed Potato Cakes You Could Make
- tomato, onion, cheese and pepper
- ham, cheddar and red pepper
- chicken, mushrooms, sweetcorn, cheese
- bacon, onion, crushed garlic
- leeks and cheese
- pepperoni, green pepper, mozzarella
- anything in your fridge 🙂
For these Leftover Mashed Potato Cakes you may need…
The following links and any links in the recipe card below are affiliate links – which means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).
If you do click through then thanks for being a part of Neil’s Healthy Meals!
I use my Jamie Oliver Small Platter White dish here in this mashed potato cakes recipe for serving.
As it’s made of Porcelain it’s pretty hard wearing as well as being microwave and dishwasher safe. You’ll see me using this serving dish in many of my other recipes.
Subscribe to Neil’s Healthy Meals
Don’t miss future updates and new recipes. Make sure you’re subscribed to Neil’s Healthy Meals.
Add your email* to the subscription list at the very top of this post or subscribe here.
*I do not use your email for anything else other than adding you to my blog subscription list which you can opt out of at any time.
Maybe you’ve made your own variation of this recipe? I’d love to hear what combination you used!
And if you’re looking for other recipes to use up mashed potatoes with then why not try my quick healthy fish cakes recipe?
Next week join me on Tuesday for a new tasty easy Moroccan chicken tagine recipe.
And on Thursday it’s the final part of our West Highland Way hike. Day 6, Drymen to Milngavie.
Hope you can join me then, and have a great weekend!
Leftover Mashed Potato Cakes Recipe
These potato cakes can be frozen after cooking. When you are re-using then cook them from frozen though. Don’t defrost them first.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
- 1 tbsp olive oil
- 1 medium onion diced
- 1 clove garlic crushed
- 400 g cold mashed potatoes
- 125 g cheddar cheese grated
- 4 spring onions chopped
- 150 g sweetcorn
- 1 tsp dried oregano
- 1 tbsp chopped parsley
- Freshly grated salt and pepper to season
- Pre-heat oven to 180C Fan and lightly oil a baking tray.
- Gently heat the olive oil in a frying pan and sauté the onion and garlic together for about 4 - 5 minutes until softened. Be careful not to burn the garlic.
- In a large bowl combine the cooked onion and garlic with the cold mashed potatoes, cheese, spring onions, sweetcorn, oregano and parsley. Season with the salt and pepper.
Using your hands roll the potato mixture into 6 to 8 balls. Place each ball onto the baking tray and flatten them out until they're about 1.5cm / 1 inch thick each.*
Place into fridge for about half an hour then bake in the centre of an oven for about 20 minutes until lightly golden brown. Serve warm.**
*If your potato mixture is too wet, add a little plain flour to soak up the moisture so that they're easier to roll out into balls.
**I served these leftover mashed potato cakes with an iceberg lettuce salad and some garlic mayonnaise.