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