(makes about 9 potato cakes)
3 cups leftover Roasted Garlic and Sour Cream Mashed Potatoes
1 egg
1 egg + 2tbsp water for egg wash
½ cup flour for dredging
1 cup fine bread crumbs or cracker crumbs
Salt and pepper to taste
Canola oil for frying
Add 1 beaten egg to the mashed potatoes. Salt and pepper to season. Form into equal sized cakes. Dredge cakes in flour, then egg wash, then the crumbs and into the heated canola oil in a frying pan over medium heat. Turn when golden brown and cook on the other side. Drain on paper towels and serve.
Great for dinner or in place of hashbrowns for breakfast.