To a small skillet or pan over medium heat, add the diced pancetta and pan fry it for about 3-4 minutes until slightly crispy.
Add the pancetta to the mashed potatoes and mix.
Add the shredded cheddar and minced garlic to the mashed potatoes and mix. Taste and add salt and pepper as needed. Overseason slightly as we’ll be adding flour and egg in the next step.
Add a beaten egg and mix. Then, add the flour. Start with 1/2 cup of plain flour. You should get a consistency that holds its shape when being fried. Add more flour as needed (up to 1 cup total).
Shape the cakes (about 1/4 cup of the mixture per potato cake) and cover them in panko breadcrumbs.
Add 1 cup of sunflower oil (or another neutral oil like canola or vegetable oil) to a frying pan over medium-high heat. When the oil is hot, turn the heat down to medium, add the potato cakes, and shallow fry until golden for about 3-4 minutes on the first side. Flip carefully using two spatulas (so as not to splash oil) and cook on the second side for another 3-4 minutes until golden and cooked through. Then, remove them to dry on a wire rack or a plate with paper towels to absorb the extra oil. Repeat with the second batch of potato cakes.
Stack the potato cakes and serve while warm.
