Preparation Time: 20 to 30 minutes
- 2 cups leftover cold mashed potatoes
- 1 egg (if small eggs use 2)
- 1 tablespoon coconut oil
- 1/8 cup choice of milk or sour cream
- 1-2 teaspoons fresh or dried chopped/flakes parsley
- 1-2 teaspoons fresh or dried chopped chives
- 1 cup flour*
- 1/2 cup cornmeal
Flour coating #1: (step 1)
Mix and add to bowl or plate big enough to use. Set aside.
Milk bath: (step 2)
Mix together making sure the egg is mixed in well & use a bowl large enough to dunk potato cakes in. Set aside./p>
FFlour coating #2: (step 3)
Mix and add to bowl or plate big enough to use. Set aside./p>
Combine all the ingredients from the potato mixture and mix well; you want almost the consistency of play dough. If still to sticky or wet mix in more flour 1/4 a cup at a time.
Heat shortening in a large skillet. Shape a small amount of potato mixture to form a small ball and then smash it out flat – 1/4 to 1/2 inch thick, making it about the size of a cut tomato slice around.
With step 1 flour coating, and lightly coat potato cake and dunk in milk mixture, making sure to do this step fast but getting both sides wet.
Add potato cake to step 3 flour coating and press both sides into mixture making sure to cover well.
Add to hot palm Shortening to cook (depending on your stove you might need to cook on med, med/hi or hi) Make sure oils not to hot that it burns, you want the first side golden brown in about 2 to 3 minutes. then flip & cook another minute to 3 minutes, potato cakes are done when they float, we simply add them to a cookie sheet sideways as pictured.
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