Corn and Feta Potato Cakes

Combine the flour with the baking powder and garlic granules, and season to taste with salt and pepper. Whisk in the milk a little at a time until the mixture is free of lumps.

Coarsely grate the cooked potato, or roughly mash it with a fork. Add the potato to the batter, along with the diced onion, crumbled feta, and corn kernels.

Melt a little butter in a frying pan over medium heat, and add the mixture in dollops, each about the size of 2 tablespoons. Press each dollop down into a patty. Cover the pan with a lid (or another frying pan if you don’t have a lid), and cook over a medium heat for 5 minutes. Use a spatula to carefully loosen them from the pan every few minutes to ensure they don’t stick. After 5 minutes, uncover the pan, and turn the heat up a little. Continue to cook until the under side of each patty is nicely browned. Flip them over, and cook for a further five minutes, until the other side is also browned. Serve warm.