Leftover Mashed Potatoes

Usually, we all have some leftover food in our kitchen, and we do not find an alternative to use it. The same is with mashed potatoes.

325g leftover mashed potatoes,
118ml whole milk
2 spring onions, finely sliced
Melted butter for the waffle maker


Potato Waffles 

100g plain flour
1⁄2 tsp bicarbonate of soda
Smoked salmon or cooked bacon
Poached or fried eggs
Sour cream ( Serving) 

1⁄4 tsp garlic granules
1 tsp crispy onions
1⁄4 tsp poppy seeds
1⁄4 tsp toasted sesame seeds

For the seasoning


1. Warm-up a waffle maker. In a small mixing dish, add the seasoning ingredients. 

2. In a bigger mixing basin, combine the mash with the milk, add the flour, bicarb, 12 teaspoons of salt, and 1 teaspoon sugar.

3. Finally, combine the spring onions and spice mix in a mixing bowl.
4. Brush the waffle machine with melted butter.

5. Cook for 5 minutes, or until brown and cooked through, after spooning in half of the batter and spreading it evenly.

6. Using a fork or spatula, transfer the waffle to a platter and cover loosely to stay warm. Brush the waffle maker with more melted butter, then repeat with the remaining batter.

7. If used, top the waffles with smoked salmon or bacon rashers and a fried or poached egg, as desired.

Potato and Broccoli Croquettes

2 cups small broccoli florets
3 large eggs, separated
1/2 cup freshly grated Parmesan cheese
Your Mashed Potatoes 
3 1/2 cups fresh breadcrumbs


1 teaspoon salt
1/2 teaspoon ground white pepper
6 tablespoons vegetable oil


1. Cook broccoli in a big saucepan of boiling salted water for 5 minutes or until tender. 
2. Transfer broccoli to a bowl using a slotted spoon.

3. Chop the broccoli finely. 
4. Mix the mashed potatoes with broccoli, 1 cup of breadcrumbs, egg yolks, Parmesan, salt, and white pepper. 

5. Beat egg whites with an electric mixer until soft peaks form. Fold the egg whites into the potato mixture gently.

6. Make sixteen 2-inch-diameter, 3/4-inch-thick patties out of the mixture.