Leftover chicken, pea and potato cakes
Firm chilled mash and shredded cooked chicken make six soft-centred pan cakes. A flour coating helps them hold together without a breadcrumb station.
An original Recipe From Fridge editorial recipe idea. Timings are estimates; check doneness as described, not by the clock alone.
Ingredients
- 200g safely chilled cooked chicken, finely shredded
- 400g safely chilled firm mashed potato
- 100g frozen peas
- 1 egg, beaten
- 40g plain flour, divided
- 2 tbsp cooking oil
- Black pepper, to taste
Method
- Set up for shaping
Use a mixing bowl, broad spatula and large non-stick pan. Finely shred the cold chicken so long strands will not pull the cakes apart when turning.
- Check and prepare
Use chicken and mash chilled within 2 hours, no more than 48 hours old and never previously reheated. Cook the peas following their packet instructions, drain well and crush lightly.
- Shape the cakes
Mix the chicken, mash, peas, egg, pepper and 20g flour. Divide into six cakes about 1.5cm thick. Dust both sides with the remaining flour. If the mash is very loose, this recipe will not hold its shape; use firm mash.
- Fry gently
Heat half the oil in a large non-stick frying pan over medium-low heat. Cook three cakes for 5–6 minutes on each side, turning carefully with a broad spatula. Repeat with the remaining oil and cakes; use a second pan to cook both batches together if available.
- Check and serve
Check each cake is steaming hot through its centre and reaches 75°C for 30 seconds. Lower the heat and cook longer if the outside browns before the middle is hot. Serve three cakes per person immediately.
Make it work with what you have
- Cook time allows two batches in one pan. Thin, even cakes heat more reliably than large thick patties.
- Mash may already contain milk or butter; check its ingredients as well as the flour and egg.
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