Savory Mashed Potato Cakes

Step 1: Potatoes ... Add the cold mashed potatoes to a large bowl, along with; the scallions, cheese, egg, parsley, 2-3 tablespoons of flour, a pinch of salt and pepper - and, mix to combine. Now, you want to have a 'stiff' or 'thick' mixture. Depending on how the leftover mashed potatoes were made; you may need to add a bit more seasoning (salt and pepper), or a bit more flour. You want to be able to take a spoon of the mixture, dip in the flour; then, roll into a ball. If they are too soft; they will fall apart in the pan. I don't make my potatoes too soft; so, 2-3 tablespoons of flour works best for me.

Step 2: Cakes ... I use a 'big heaping' tablespoon of the potato mix (probably close to 2 tablespoons), which I add to a bowl of flour (it will be a bit sticky, so don't worry); and roll it around until coated on all sides. Then, I roll the mix in my hand, until firm. It should be about the size of a golf ball. Then, make all your potato 'balls', and set to the side.

Step 3: Saute ... First, I really suggest a non-stick pan; it makes the saute very easy. Add about 1/4" of oil to the pan and bring to medium high heat. Remember, everything is cooked; you just need to get a golden crust, and make sure they are heated through.

Step 4: Once your pan and oil are hot; it's time to make the cakes. Add about 4-5 'balls' at a time to the pan, do NOT overcrowd; and press the cakes down, using a spatula. I like to make them about 1/2" thick. Too thin, and they don't get crisp enough - too thick, and they brown before the cake is completely warmed through. Remember, you want that cheese to be melted.

Step 5: Finish and Serve ... Remove the cakes from the pan; and, transfer to a plate lined with a paper towel to drain. Then, plate and serve. As I mentioned; I love sour cream and chives. Applesauce, or a horseradish mustard sauce is also very good. A perfect side dish to accompany just about any dishe. ENJOY!