Mashed Potato Cakes

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            FOOD FUNNY
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We are indebted once again to Anna Welander of Uppsala, Sweden
for this sage advice:

The secret of staying young is to live honestly, eat slowly, and lie
about your age. - Lucille Ball

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            TODAY'S RECIPE
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This is another recipe that begs to be experimented with. You can
simply fry unadulterated leftover mashed potatoes in a little butter,
or you can doctor them up following some of the suggestions I offer
below. For the ultimate in leftover elegance (no, that's not an
oxymoron), bread the patties before frying as I suggest.

Mashed Potato Cakes

2-3 cups (500-750 ml) leftover mashed potatoes
2-3 eggs, lightly beaten (optional)
1-2 scallions (spring onions), green and white parts,
finely chopped (optional)
1/2-1 cup (125-250 ml) grated cheese (optional)
1/2-1 cup (125-250 ml) leftover green peas or other
finely chopped leftover vegetables
1/2 cup (125 ml) chopped black olives (optional)
Chopped fresh parsley or chives (optional)
Chopped celery or celery seed (optional)
A grating of fresh nutmeg (optional)
Flour, bread crumbs, or crushed cornflakes (optional)
3-4 Tbs (45-60 ml) butter

Stir any of the optional ingredients into the leftover mashed potatoes
and form into small 2- to 3-inch (5-8 cm) patties. Coat with flour,
bread crumbs, or crushed cornflakes if desired. Heat the butter in
a large heavy skillet over moderate heat and fry the patties until
golden brown on both sides. Serves 4 to 6.
Received on Wed Nov 23 08:16:46 2005