Method

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1. For the pancakes, put the mashed potato, flour, baking soda and spring onions in a large mixing bowl and mix until evenly combined. Add the milk, little by little, until you have a wet, dropping consistency. Season to taste with sea salt and ground black pepper.

2. Heat a non-stick frying pan over a medium-high heat with a little butter. When the butter begins to foam, spoon heaped tablespoon measurements of the mixture into the frying pan and fry for 3-4 minutes on each side until golden brown. 

3. Remove from the pan and place on a plate lined with kitchen paper. Repeat with the remaining mixture. Keep warm in a low oven. Serve with tomato sauce and a side salad.

4. Serve with a chilli, yogurt and garlic dressing and a green salad.