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
- Combine first five ingredients
in large bowl; mix well, form mixture into eight patties. Dip
patties in flour; shake off excess.
- In large skillet, heat
butter to sizzling; add patties. Cook over medium heat until
golden brown on both sides.
Serves 4.
Recipe provided courtesy
of Pork, The Other White Meat.
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