Potato Cakes

By Joan_Z

4 servings: Cal. 221; Carbo - 20 gm; Protein - 4 gm; Sodium - 269 mg.

Ingredients

• 2 cups cold leftover mashed potatoes
• 1 large egg
• 1/4 cup all purpose or self-rising flour
• 2 Tbsp. finely diced onion (optional)
• Vegetable Oil

Preparation

Step 1

Place mashed potatoes and egg in medium size bowl and mix with fork until bell blended. Add flour and onion and mix well. Mixture will be very stiff.

Pour oil into large skillet to coat the bottom and heat it over medium heat. Line aplate with paper towels.

Working in batches, scoop iout a heaping tablespoon of potato mixture and carefully place it in the hot oil. Dip the back of the spoon in the oil and mash the potato mixture to flatten it to about 1/4 inch thick. (Dipping back of spoon into oil prevents potatoes from sticking to it). Continue adding spoonfulls of mixture to the oil, being sure to leave enough space between them for flattening.

Fry potato cakes until they are lightly browned on the bottom (3-5 minutes). Flip them and lightly brown them on the other side (2-3 mins.) Remove the potato cakes to the paper towel lined plate to drain. Keep them warm while you continue frying the remaining potato mixture. Serve warm.