Potato Cakes, Take One 

My friend, Ben over at What's Cooking? got my mouth watering for potato cakes last week.  We share the same puzzle to figure out how his Mom and my Memaw made potato cakes.  I don't recall watching Memaw make them, but I sure remember eating them.  They were crunchy from being fried.  They had bits of finely chopped onion throughout, and they were thick.  At least 3/4 inch thick.

Now, I know without a doubt, she always used leftover mashed potatoes.  Possibly an egg, certainly chopped onion.  So, with my mouth watering (Thanks, Ben!), I set off to make a small batch.  I must say that I'm not a big fan of frying food.  Not because of health, only because of the mess and aroma that hangs in the house.  Therefore, I applied what I've learned from making French Toast and used it here to bake the potato cakes.  The cakes turned out yummy.  My son loved them.  In fact, I was able to eat one and he devoured the rest.  (See picture below.) 

HERE'S WHAT I DID

• 2 cups leftover mashed potatoes
• 1 small egg
• 2 tablespoons finely chopped onions
• 2 tablespoons flour
• 2 tablespoons butter (for browning)
• extra flour for coating cakes

Preheat oven 400F degrees.  Heat up griddle pan with medium heat, melting butter in pan.
Mix everything together well.  Scoop out 1/4 cup potato cake mix and drop onto floured surface.  Lightly coat with flour on both sides.  Pat off extra flour and place onto hot griddle.  Cook until lightly browned on both sides, then move to a  cookie sheet.  When all the cakes are browned, bake in oven for 15 minutes.

They come out crispy on the outside and creamy on the inside.  YUM!  Next time, I want to try adding a little roasted garlic to the batter.