IRISH POTATO CAKES, bake or fried

This is an excellent, simple recipe I've use for leftover mashed potatoes. They seem to be better in this recipe if used the next day. (The mash potatoes can be mashed or, whipped with an electric mixer, butter, cream, salt and pepper.) You could add in garlic, bit of parsley if you choose, or add in you favor veggie or vegetarian meat.
Ingredients;
One cup of left-over mashed potatoes
4 tbs. of whole wheat flour
1 egg or egg substitute
Mono oil (olive or safflower oil, with butter) (or, dip in oil and bake in hot oven)
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 before turning on both sides and last minute add in butter for flavor. Do not turn over till brown. If your potatoes are not creamy enough add more milk if you want a thinner cake.
These are good even cold and none will goes to waste. You can garnish with sour cream
Plain butter and/or with maple syrup for breakfast
Fancy these up with what you have on hand such as chives or onions from your garden for dinner.
For lunch pour basic white or cheese gravy (or white sauce) over potato cakes or (semi home make it with just use cream of chicken, celery or, mushroom soup thinned down with cream or milk.
Basic White Sauce (optional)
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) 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 is good over macaroni too.
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