Potato Cakes
My grandma Marge used to make potato cakes from her mashed potato leftovers on an electric skillet, sitting at her table. I’ve always had a soft spot for them. Use leftover mashed potatoes or make them fresh just for a taste of spud heaven.
6-8 c garlic mashed potatoes (less is more when it comes to liquid)
1.5 c crushed corn flakes
1 c finely ground corn meal
1 T chili powder
1 T pepper
Prepare mashed potatoes and allow them to cool completely. Mix corn flakes, corn meal, chili powder and pepper and place mixture in a baking dish. Scoop potatoes into balls, flatten into cakes, dunk in the corn meal mixture and fry them in olive oil.
Serve with a quick aioli (mayo mix of some sort), rooster sauce or good mustard. Now that’s farm cookin – although I’m pretty sure Grandma used vegetable oil.
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