As a northern cook I consider leftover mash potato as culinary gold. You can add so many ingredients to leftover mash and create something new and wonderful. These spiced potato cakes just need flour, cottage cheese and a few spices and voila, you’ve got a brand new dish. It makes a versatile meal to serve with salad, veggies or roasted meats. I love it with a tomato and parsley salad. These spiced potato cakes also make a fantastic breakfast served with an egg.

INGREDIENTS
Serves 2 Adults & 2 Kids
500g mashed potato
80g plain flour
75g cottage cheese
30g unsalted butter
1 tsp ground coriander
1/2 tsp turmeric
1/2 tsp chilli powder
1/2 tsp cumin
1/4 tsp salt

• Put the mash into a bowl then sift over the flour, spices and salt and stir in before adding the cottage cheese and stirring again.
• Tip the mixture onto a floured surface and knead gently to form a dough. Form the dough into a circle about 2cm deep. Cut the dough into 8 roughly equal triangles.

• Add the butter to a frying pan large enough to fit the circle then heat on a medium high heat until the butter is foaming then add the sections and cook until brown and turn over to brown on the other side. Serve hot with a salad, veggies or roasted meats.