Leftover Cakes

I have an unnatural obsession with using up leftovers.  Even though the chickens now eat most of our food scraps, I still hate to waste.  All that effort to source ingredients and cook them well just shouldn’t end up in the chicken bin or the trash in my opinion.

I find myself often making leftover cakes.  Maybe one of you can come up with a more clever and appetizing name.

It starts with a few cups of a starchy leftover such as mashed potatoes, lentils, couscous, or risotto.  I add in a little bread or cracker crumbs and egg to make the cakes hold together.

Then the mix is dropped into a skillet with a little olive oil and pan fried on each side.

I usually serve the cakes with homemade ketchup or chopped seasoned fresh veggies to add a bright dimension to the dish.  They’re a nice thing to serve in the summer when no one wants to use the oven.

Leftover Cakes

2 cups leftover mashed potatoes, risotto, lentils, couscous or other starchy grain

1/4 cup bread or cracker crumbs

1 egg

2 tablespoons olive oil

Mix together leftovers, crumbs and egg.  Heat a cast iron skillet over medium high and add olive oil.  Drop leftover mixture into skillet.  Cook five minutes and flip to the other side.  Continue cooking until cakes are cooked through and browned on both sides.