1/5 – 2 cups leftover mashed potatoes (cold)
1 egg
Salt and pepper to taste
1/4 cup all-purpose flour, plus more for coating pancakes
Optional: grated cheese, finely chopped green onion
Butter and oil
Stir the egg, salt and pepper into the cold mashed potatoes. Add 1/4 cup flour bit by bit, whisking so it doesn’t clump. Add cheese if desired. The mixture should be just stiff enough to form cakes by hand.
Form individual pancakes (using surgical gloves helps as they don’t stick). They should be about 4″ in diameter and 1/2″ high. Coat with flour.
Heat a mixture of oil and butter in a heaving skillet. Perhaps 1/8″ deep, so quite a lot. Fry cakes for a couple of minutes on each side, until golden brown.
Serve with applesauce or catsup.
2018