Sausage potato cakes
When you have leftover grilled, barbecued or pan-fried sausages and/or mashed or boiled potatoes, you can use them for other meals like these sausage potato cakes. I actually made them with plant-based frankfurter, so this dish is vegan, but feel free to use normal frankfurters or sausages, if preferred. They are ideal for lunch (served with a green salad) or you can pack them for picnics, day trips or in your work/school lunch box.
Ingredients
Method
- Cut the sausages and spring onions into tiny pieces.
- Mash the potatoes with the minced garlic and parsley. Add some oil or butter if needed. Season with salt pepper, if needed.
- Add the sausage and spring onion pieces, then half of the chickpea flour. Combine well with your hands, until you get a malleable dough. Create about 5-6 patties, then put them on a plate.
- Heat some oil in a frying pan.
- Coat the patties with the reaming flour, then fry then for about 3-5 minutes on each side until golden.
- Serve them warm or at room temperature.