Do you ever make too much mash? I know right, me too. Cold mashed potato doesn’t sound particularly appealing, but sprinkle over some spices, add some gram flour, knead in some fresh coriander and the humble spud becomes a lot more interesting. Cumin and tumeric scrambled eggs are one of my favourites, and peas. Mashed potato and peas makes sense to me. For breakfast? Heck yeah!
The Indian spice palate is possible my favourite flavouring, but I tend to leave out the chilli for my first meal of the day. You could definitely add some heat if you’re braver than me. As for measurements, go with what you know. You might need more peas, more eggs, less cumin, a huge amount of potato. It’s hard to go wrong with these classic ingredients, so experiment to your heart’s content.
Spiced Potato Cakes with Scrambled Eggs and Peas
Serves as many as you need to!
Add whatever mashed potato you have to a large bowl. Sprinkle over 1tbsp – 2tbsp gram flour, 1tsp cumin seeds, 1tsp garam masala, salt and pepper and a bunch of chopped fresh coriander. Use your hands to knead together to thoroughly combine the ingredients.
Form your mixture into as many patties as you require. Get your peas on to boil, then in a large frying pan, heat 1tsp culinary coconut oil to a medium-high heat. Fry the cakes for 5 minutes, then flip. Not before. After 5 minutes. Trust.
Keep the cooked cakes warm in the oven whilst you quickly make scrambled eggs. I like mine cooked in butter, with a dash of milk and I add the spices (a tiny amount of ground cumin and a generous amount of ground tumeric) to the mixture before I start cooking. My top tip for scrambled eggs is to remove from the heat whilst the eggs are still slightly runny. They will finish up cooking in the hot pan.
Drain your peas then plate up. I don’t like tomato ketchup with a lot of things, but it honestly complimented this dish.
I hope you like my new brunch idea. This is the kind of meal you could have at any time of day, and it’s cheap too! What do you do with leftover mashed potato? Let’s share ideas in the comment section below, or come say hi over on Instagram @boowholefoods.