Charlotte’s Potato Cakes

These are delicious. Great for breakfast, lunch or dinner. Try them as the main course with a large salad on the side.

Potato cakes in pan

Flipping potato cakes

1 cup plain mashed potatoes
2 tbsp. onion, finely diced
1 ½ tbsp. flour (whole wheat flour works fine)
1 tsp. Smart Balance
Salt & generous shake of pepper
2 tbsp. canola oil

1) Heat oil to medium-high heat in skillet.

2) Combine mashed potatoes, onion, flour and salt & pepper.

3) Using your hands, form potato mixture into small patties.

4) Place patties into hot oil. Fray a few minutes on one side. Flip and cook the other side. Should be golden brown and crispy on both sides.

Potato cakes and salad

Makes about 3 potato cakes.

 

 

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