Gardening is something you learn by doing---and by making mistakes....
Like Cooking, Gardening is a constant process of experimentation, repeating the successes and throwing out the failures.
Carol Stocker

Saturday, January 14, 2012

Potato Cakes

We had some leftover mashed potatoes from the wonderful stuffed duck dinner we had at my mother-in-law, Annie's house the other night.  There's no way I wanted them to go to waste, so I made Potato Cakes with our breakfast this morning.  Although these are similar to a croquette, they are still  potato cakes to me.....I just spruce them up a little.  They are crunchy on the outside and smooth & creamy inside with cheesy garlic-onion flavor. 

Potato Cakes

3-4 Cups Cold Mashed Potatoes
3 Green Onions, sliced thin
1 Tsp Garlic, minced
1/2 Cup Mozzarella Cheese, shredded
2 Egg Yolks
1 Tsp Parsley Flakes
1/4 T Salt & Pepper each (or to taste)
2 Tbs Flour (if needed to firm up potatoes)
1 Egg for dipping
Bread Crumbs for rolling
Canola oil for frying, enough to fill pan 1/2 inch

In a bowl mix first 8 ingredients, you may chill in refrigerator until ready to use.
Heat oil in a 12 inch skillet on medium high heat.
Roll potato mixture into a ball a little larger than an egg.  Dip cake into beaten egg then roll in bread crumbs, flatten a little as you press into crumbs.
When oil is hot place potato cake gently into oil.  I fry 3 at a time so the oil doesn't cool off too much.  Fry for 3 minutes or until golden brown, flip cake and fry on the other side and additional 3 minutes or until golden.
Place fried cakes in a warm oven to keep warm while other cakes are cooking.

Cold Mashed Potatoes
Mix first 8 ingredients

The dipping and coating station

Fry until bottom is golden

Gently flip and fry on other side

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