Mashed Potato Cakes

It’s important to chill the formed patties before you fry them. They are less likely to fall apart.

1 cup leftover mashed potatoes
1/2 cup all-purpose flour
1 extra large egg , lightly beaten
1 green onion, thinly sliced
Salt and pepper to taste
1/4 cup canola or vegetable oil
2 Tbsp butter

1. In a medium bowl, combine all ingredients, mixing well. Form into 4 equal patties, each about 1/2 inch thick. Sprinkle with salt and pepper. Refrigerate for 20 minutes or more.
2. In a large skillet, heat the butter and oil until hot. Add the cold potato patties and cook until golden brown, turning just once.
3. Remove to a paper towel lined plate and serve immediately.

Servings: 2


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