Recipe: Potato-Vegetable Cakes (patties using leftover vegetables and mashed potatoes)

POTATO-VEGETABLE CAKES

2 to 3 cups leftover mashed potatoes
1 large egg, beaten
Salt and ground black pepper
2 tablespoons finely minced onion
1 cup chopped cooked leftover vegetables (green beans, spinach, cabbage, carrots, peas, broccoli, cauliflower)
Bread crumbs
Vegetable oil

Add egg to mashed potatoes. Add salt, pepper, onion, and vegetables.

Form little cakes about 2-inches in diameter and 1/2-inch thick, roll in bread crumbs.

Fry in 1/4-inch hot vegetable oil until the outsides are crispy and brown. Serve immediately.

Source: Bake It Like a Man by David and Sharon Bowers