| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Vegetables |
18 |
Servings |
INGREDIENTS
| 4 |
c |
Mashed potatoes; * see note |
| 2 |
lg |
Eggs; lightly beaten |
| 1/4 |
c |
Whipping cream |
| 2 |
|
Green onions; finely minced |
| 1 |
ts |
Dried parsley -or- |
| 2 1/2 |
ts |
Fresh chopped parsley |
| 1 |
c |
All-purpose flour |
| 1/4 |
ts |
Salt |
|
|
Freshly ground pepper |
| 1/4 |
c |
Vegetable oil; for frying |
INSTRUCTIONS
In large bowl, fold potatoes together with eggs, cream, green onions,
parsley, flour, baking powder, salt and pepper until well-combined. Cover
and chill 1 hour.
In large skillet, heat 1/4 inch oil over medium heat. Using a tablespoon,
drop mixture into oil. Cook the cakes 5 minutes each side (or until
crispy). Drain pancakes on paper towels; keep warm in a 200-degree oven
until all are cooked. Serve immediately with sour cream and caviar,
applesauce, or just salt and pepper.
NOTES : Mashed sweet potatoes may be substituted for all or part of regular
mashed potatoes.
Recipe by: "The Little Book of Leftovers" by Kevin Craft
Posted to MC-Recipe Digest V1 #937 by LBotsko@aol.com on Nov 30, 1997
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