Mashed Potato Pancakes
2-3 cups leftover mashed potatoes
1 large egg
Handful of grated cheese
Flour (whole wheat, white, or a combo)
Mix everything together, using enough flour to make a thick batter. It will depend how much milk you used in your mashed potatoes. Fry in 1/8-1/4 inch hot lard. Be sure to let them brown well on both sides. Don’t mess with them prematurely or you’ll break the seal of good taste! Serve hot with sour cream or ketchup.
Yield: about a dozen 3-inch cakes