Method:

1. Preheat the oven to a low setting (around 120C/245F (fan)) and place a baking tray in there to warm up (this is to keep the first batch of potato cakes warm, while the second batch is cooking).
2.     Place the mashed potato in a bowl with the cheese, onion, salt, and pepper.
       750 g (3 1/4 cups) mashed potato, 225 g (2 1/4 cups) grated strong cheddar cheese, 1/2 small onion or 1 shallot, ¼ tsp salt, 1/2 tsp black pepper
3.     Mix together until combined.
4.     Place the flour in one bowl, the lightly whisked egg in a second bowl and the breadcrumbs in a third bowl.
       60 g (1/2 cup) plain (all-purpose) flour, 1 large egg, 150 g (1 1/2 cups) fine golden breadcrumbs
5.     Divide the mashed potato mixture into eight portions and shape each one into a ball.
6.     Take one of the mashed potato balls, and flatten it into a thick (1.5cm) disc in your hands.
7.     Dredge the potato disc in the flour, then the egg, and then coat in the breadcrumbs. Ensure the disc is fully coated with each dredge.
8.     Place the potato cake on a plate and repeat until all of the potato cakes are coated.
9.     Place the oil in a large frying pan and heat over a medium heat.
       120 ml (1/2 cup) sunflower oil
10.     When the oil is hot, add four of the potato cakes to the pan. Frying for 3-4 minutes on each side, until golden and hot throughout.
11.     Don’t have the heat up too high – we need the middle of the potato cake to cook through, without the outside burning.
12.     Also, try not to move the potato cakes around in the pan, except when you’re turning them over. This helps to ensure they don’t break apart.
13.     Place the cooked potato cakes on the warm baking tray, in the oven, to keep warm while you cook your second batch.
14.     Once cooked, serve the potato cakes with a light sprinkling of Maldon salt.
        Maldon salt