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Cheesy Potato Cakes with Peas & Pickled Red Onion

A delicious way to turn leftover mashed potatoes into crispy, golden potato cakes. Perfect for breakfast, lunch or tea.

Preparation: 10 minutes Cooking: 15–20 minutes Difficulty: Easy Category: Leftovers / Vegetarian (depending on cheese sauce)

Ingredients

  • Leftover mashed potatoes
  • A small amount of leftover cheese sauce
  • Petit pois
  • Sweet pickled red onions, roughly chopped (Vadasz Fresh Pickles)
  • Sliced jalapeños
  • Plain flour
  • Semolina flour
  • Olive oil, for shallow-frying
  • Salt and freshly ground black pepper, to taste

Method

  1. Prepare the mixture. Combine the mashed potatoes, cheese sauce, petit pois, chopped pickled red onions and sliced jalapeños in a large bowl. Season with salt and black pepper.

  2. Shape the cakes. Form the mixture into chunky, roughly rounded potato cakes. If the mixture is particularly soft, refrigerate briefly to help it firm up.

  3. Coat with flour. Mix plain flour and semolina flour on a plate. Roll each potato cake generously in the mixture, coating all sides.

  4. Shallow-fry. Heat olive oil in a large frying pan over a medium heat. Add the potato cakes, leaving space between them.

  5. Cook until golden. Fry for approximately 4–5 minutes on each side, turning carefully, until deeply golden and crispy on the outside and piping hot throughout.

  6. Serve immediately. The cakes should have a crunchy, golden crust and a soft, creamy centre.

Serving Suggestions

  • Breakfast: With sunny-side-up fried eggs and runny yolks.
  • Lunch: Alongside hot and sweet salmon.
  • Tea: Reheated in the oven and served with tomato ketchup.

Notes

  • Sweet pickled onions: The slightly sweet, tangy onions balance the richness of the potatoes and cheese, adding flavour and texture.
  • Semolina coating: Combining plain flour with semolina produces a particularly satisfying golden crust.
  • Cheese sauce: Use just enough to enrich the potatoes without making the mixture too wet.
  • Jalapeños: Add a gentle kick of heat. Adjust according to taste.
  • Leftovers: Refrigerate promptly and use within 48 hours. Reheat thoroughly until piping hot throughout.

The Verdict

A definite recipe keeper! More substantial than a hash brown, less formal than a croquette, and a brilliant way to transform leftover mashed potatoes, cheese sauce and peas into something special.

Family verdict: A success for breakfast, lunch and tea — although Zion declined to try them because they “look funny”! 😂