PATATO CAKES

In medium skillet, melt butter blend in flour salt and pepper cook until smooth and bubbly. Stir constantly until mixture boils and thickens. (Or add more milk to thin it our for the following cheese recipe addition) Make 2 cups.

Potato Cakes
This is an excellent simple recipe for leftover mashed potatoes. They seem to be better in this recipe if used the next day. (The mash potatoes are whipped with an electric mixer, butter, cream, salt and pepper added.)

One cup of leftover mashed potatoes
4 tbs. of whole-wheat flour or white
1 egg
Mono oil (olive or safflower oil with butter)
Serving is about four medium potato pancakes. (If you need to double the recipe)
Mix ingredients and let set aside for a bit for the whole wheat and egg to be absorb.
Fry crisp on both sides and last minute add in butter for flavor. Do not turn over until brown. If your potatoes are not creamy enough just add more milk.
These are good even cold and none will goes to waste. Serve with sour cream (Great side dish)
Plain with lots of butter or with maple syrup for breakfast
Fancy these up with what you have on hand such as chives or onions from your garden.
For lunch pour basic gravy or white sauce over potato cakes or just use cream of chicken or mushroom soup thinned down with cream or milk, or just butter

Basic White Sauce
¼ cup butter
¼ flour
½ tsp. sea salt
¼ tsp. fresh ground pepper
2 cups milk


Decrease the butter and flour to 3 tbs. each, or leave as is, add 2-cup cheese (8 oz.) and 2 tsp Worcestershire sauce dash, Tabasco and a dash of cayenne pepper for a cheese sauce. This is good over macaroni too.

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