Mashed Potato Cakes
- serves 6 -
Adapted from Vegetable Love by Barbara Kafka
Ingredients
2 cups mashed potatoes (with milk, butter, or anything you put in them)
1 large egg
1 tablespoon freshly grated Parmesan cheese
Kosher salt to taste
2 teaspoons unsalted butter
2 teaspoons vegetable oil
Procedure
1. Stir together the potatoes, egg, cheese and salt in a small bowl. Refrigerate until very cold.
2. Heat butter and oil in a 12-inch frying pan over medium-high heat.
3. Divide the potatoes into 6 portions, form into flat rounds and place in the pan, leaving space between them.
4. Allow potatoes to set, about 2 minutes, then turn the heat to low and cook until the potatoes are golden brown on the bottom. About 6 minutes.
5. Raise the heat, turn the potatoes over, and cook until they set, about 2 minutes. Lower the heat and cook until the potatoes are well browned, about 5 minutes.
6. Remove the potatoes from the pan with a spatula and drain on paper towels. Serve warm.
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