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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.
Print Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 frankfurters or grilled sausages both can be vegan and/or gluten-free
  • 1 cup leftover mashed potatoes or boiled potatoes
  • 2 spring onions
  • 1 clove of garlic minced
  • 2 Tbsp chopped parsley
  • About 5 Tbsp chickpea flour

Method
 

  1. Cut the sausages and spring onions into tiny pieces.
  2. Mash the potatoes with the minced garlic and parsley. Add some oil or butter if needed. Season with salt pepper, if needed.
  3. 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.
  4. Heat some oil in a frying pan.
  5. Coat the patties with the reaming flour, then fry then for about 3-5 minutes on each side until golden.
  6. Serve them warm or at room temperature.