Here’s one final recipe idea to tie in with British Sausage Week, plus a neat way to use up leftover mashed potato.

Ever so quick and easy to make, these potato cakes are a tasty accompaniment to your favourite bangers and are great as part of a traditional Full English cooked breakfast. I’ve served mine here with some delicious pork, apple and chive sausages, part of the ‘alternative sausage selection’ from online butchers, Donald Russell.

Mashed potato cakes

Serves 4

Half a pan of leftover mashed potato (around 400g)
Half a bunch of parsley, chopped
100g Cheddar cheese, grated
1 egg, lightly beaten
salt and pepper
flour for dusting
2 tbsp sunflower oil

Right then, this really couldn’t be easier. Put the mashed potato in a large bowl, along with the parsley, cheese, beaten egg and a good grind of salt and pepper. Mix it all together until well combined.

Using your hands, form the potato mixture into patty shapes and coat in flour.

Heat the oil in a frying pan and fry the potato cakes over a moderate heat until crispy and golden brown on each side, turning carefully midway so your potato cakes don’t fall apart.

Serve as part of a big breakfast, or topped simply with a fried or poached egg.

Disclosure: I received a selection of complimentary sausages and sausage products from Donald Russell for review and recipe development. No money exchanged hands and all opinions expressed are my own. For details of the full range visit www.donaldrussell.com.

As these mashed potato cakes are incredibly cheap and cheerful, taking leftovers as their main ingredient, I’m entering them into November’s Credit Crunch Munch – a monthly blog challenge from Fuss Free Flavours and Fab Food 4 All, and this month hosted by My Little Italian Kitchen.