Best Patato Cakes

Ever wonder what to do with leftover mash potato? Make home cooked Mash Potato Cakes: Potato cakes this is an excellent simple recipe for leftover mashed potatoes. They seem to be better in this recipe if they are left overs.
(Before hand these stiff, no runny mash potatoes whipped with an electric mixer, butter, cream, salt and pepper added.)
MASH POTATO CAKES (or use shredded fresh washed patatoes; see below)
One cup of lef-tover mashed potatoes (Adjust the recipe for more potato cakes) & must be a day old and not instant.
4 tbs. of whole wheat
1 egg
Mono oil (olive or safflower oil with butter)
Serving is about 4 medium potato pancakes. 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. Last minute add in the butter for flavor. Do not turn over till golden brown. 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. Remember fresh herbs add in live vitamins and minerals. I have other recipes that is basically the same recipe using onion or make them into potatoes pancakes with maple syrup. So good.

For lunch pour basic gravy or basic white sauce over potato cakes or just use cream of chicken or mushroom soup thinned down with cream or milk.
White sauce recipe:
¼ cup butter
¼ cup flour ...Be sure to cook the flour
½ tsp. sea salt
¼ tsp. fresh ground pepper
2 cups milk in a medium skill
Melts butter blend in flour salt and pepper add milk in and cook till smooth and bubbly. Stir constantly till mixture boils to thicken. (Or add more milk to thin it our for the following cheese recipe addition) Makes 2 cups.

Variations: Cheese sauce (or, use cream soups)
Decrease the butter and flour to 3 tbs. each. Or, leave as is, add 2-cup cheese (8 oz.) and 2 tsp Worcestershire sauce, a dash Tabasco and a dash of cayenne pepper for a cheese sauce.
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Easy shredded Potato Pancakes
I bag Simply Potatoes ~ or you can shred your own and hold them in cold water; when ready to use, wring them out in clean tea towel until dry
1 egg, lightly beaten ~ if your potatoes do not look like they will hold together, use another egg
3 tbsp flour
1 tbsp grated onion
1 tsp salt
1/4 tsp pepper
vegetable oil
*Place potatoes in a large bowl and add the egg, flour, onion, salt and pepper and mix well.
Heat 1/4 inch of oil in a large frying pan over medium heat until hot.
Drop batter by 1/3 cupfuls into the hot oil and flatten to form a pancake. Fry until golden brown; turn over and brown the other side.
Drain on paper towels and serve immediately.
Makes 4-6 servings
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