Nigella Lawson’s Fiery Potato Patties with Fried Eggs

Leftovers made from Nigella Lawson's recipe for Tangy Mashed Parnsips and Patatoes.

The potato patties below are made with a fairly small quantity of mashed vegetables - about 2 cups. Makes 6 or 7, depending on size of patties.

approx. 2 cups leftover mashed parsnips and potatoes
1 egg, beaten
2 scallions, thinly sliced
1 red or green chile, seeded and chopped
1 teaspoon grated fresh gingerroot
1 tablespoon all-purpose flour, for dusting
1 teaspoon garlic flavored oil
1 egg per person, for frying

Mix the vegetables with the beaten egg, thinly sliced scallions, chopped chile, and grated ginger.

Once combined, wet a G-cup measure and scoop out individual amounts or just shape the mixture with wet hands into patties or flat rounds, and then dust lightly with flour.

Heat the garlic flavored oil in a frying pan, and fry the potato cakes for 3–4 minutes a side. Top with fried egg or dollop with a spicy sauce, as needed.