Mash Potato Cakes
Potato Cakes is comfort food for anytime of day. This is an excellent simple recipe for leftover mashed potatoes. They seem to be better in this recipe if used the next day. (The mash potatoes are whipped with an electric mixer, butter, cream, salt and pepper added.)
One cup of leftover mashed potatoes
4 tbs. of whole wheat
1 egg Mono oil (olive or safflower oil with butter)
Serving is about 4 medium potato pancakes. (If you need to double the recipe)
Mix ingredients and let set aside for a bit for the whole wheat and egg to be absorb. Fry crisp on both sides before turning then, last minute, add in butter for flavor.
Do not turn over till brown. If your potatoes are not creamy enough add more milk. These are good even cold and none will goes to waste.
Serve with sour cream Plain with lots of butter or with maple syrup for breakfast
Fancy these up with what you have on hand such as chives or onions from your garden. For lunch pour basic gravy or white sauce over potato cakes or just use cream of chicken or mushroom soup thinned down with cream or milk.
Basic White Sauce
¼ cup butter
¼ flour
½ tsp. sea salt
¼ tsp. fresh ground pepper
2 cups milk
In medium skill melt butter blend in flour salt and pepper cook till smooth and bubbly. Stir constantly till mixture boils and thickens. (Or add more milk to thin it our for the following cheese recipe addition) Another variation is;
Make 2 cups. Decrease the butter and flour to 3 tbs. each, or leave as is, add 2-cup cheese (8 oz.) and 2 tsp Worcestershire sauce dash, Tabasco and a dash of cayenne pepper for a cheese sauce. This sauce is good over macaroni too. P.T. Sherman
posted by Sherman
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