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Leftover mashed potatoes from Sunday supper? Make up these potato cakes for different side dish.

Parsley Potato Cakes

1 quart mashed potatoes, cold
2 tablespoons olive oil
1/2 cup parsley, chopped
1 teaspoon mustard powder
1/2 teaspoon garlic powder
All-purpose flour, as needed
2 tablespoons butter

1. Combine first five ingredients in large bowl; mix well, form mixture into eight patties. Dip patties in flour; shake off excess.
2. In large skillet, heat butter to sizzling; add patties. Cook over medium heat until golden brown on both sides.

Serves 4.

Nutrition Facts
Calories 306 calories
Protein 5 grams
Fat 14 grams
Sodium 714 milligrams
Cholesterol 20 milligrams

Recipe provided courtesy of Pork, The Other White Meat.

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