Roughly equal quantities for leftover mash potato and roasted vegetables.
Plain flour
Salt & Pepper
Put the vegetables into a bowl and crush a little with a potato masher. If you have any very large bits cut these with a knife. Season the vegetables with salt and pepper.
Add the potato to the bowel and mix with the vegetables. I find it is best to do this with my hands. Grab a handful of the mixture and form into a burger shape. If the mixture is to wet add some breadcrumbs if to dry add an egg yolk. Keep making burger shapes from the mixture until you have enough cakes.
Put a few tablespoons of plain flour onto a plate. Coat both sides of each cake with flour and remove the excess. You can put the cakes on a clean plate at this point and cover to keep in the fridge until you are ready to use.
Heat a large heavy bottomed frying pan on a medium heat with 5mm of oil. Ground nut is good for this as olive oil can be slow to brown. Cook the cakes on each side for 7 to 10 minutes until well browned.
Remove from the frying pan and drain on some kitchen roll. You can keep these warm on a backing tray on a low shelf in your oven on 275F Gas 1.
Great with a poached egg on the top.
