Potato patties

Yes. Use cold, fairly dry mashed potato; mix in a little flour and an egg to bind, shape into patties and chill them for 20 minutes so they hold together in the pan.

Shallow-fry in a little oil over a medium heat for about 3–4 minutes on each side. Turn them once they have a golden crust, and make sure the centre is piping hot.

Cool them and refrigerate within two hours, then eat within two days. Reheat only once, until steaming hot all the way through, following Food Standards Agency guidance.

Yes. Freeze them in a single layer, then transfer to a sealed container once firm. Defrost in the fridge before reheating until steaming hot throughout.

They work well with a fried egg and baked beans for a simple breakfast or supper, or as a side with sausages and peas. A spoonful of brown sauce or chutney makes a good accompaniment.

Add a little plain flour or fine breadcrumbs to cold mash, a spoonful at a time, until the patties hold their shape. Chill them before frying to help them stay together.

The names overlap, but British potato cakes are often made from mashed potato mixed with flour and cooked on a griddle. Potato patties are usually shaped into rounds and shallow-fried, giving them a crispier outside.