These will work with any leftover mashed potato, even if you have added ridiculous quantities of cheese. They will soften and split, but the breadcrumbs will still give a crunchy exterior. This is more a method than a recipe. Just adapt it according to the volume of mash you have leftover. The cakes will be gluten free if you use gluten free breadcrumbs to coat. It is easier to mould the potato into patties if the mash is cold.
