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Boil potatoes in their skins until done. Peel while still warm, then mash. Stir in the feta, onions, dill, egg, and lemon juice, and salt and pepper to taste. Cover and chill.
Divide into small balls, flatten slightly, and dredge in the flour. Heat the oil and fry until golden brown on both sides.
Good when served with sour cream.
By Free2B from North Royalton, OH
Times like this when food prices are rising I am so glad for the simple and thrifty dishes my mother and grandmother taught me. One that I always loved and decided to put a new twist on is leftover mashed potato cakes.
For some reason it popped into my mind in the shower, "I bet if you dip potato patties in instant potato flakes it would make a crispy, almost potato chip coating." And it worked! Here is my recipe (actually a non recipe recipe, as this is usually just thrown together)
Now here's the part that takes them over the top - pour instant potato flakes onto wax paper and press each side of each potato patty into the flakes.
Once oil is ready (It should sizzle when a drop of water is dropped in oil), gently place patties in skillet. Make sure not to crowd, (you will need to do 2 batches.) Fry until crisp and golden brown on each side and place on paper towel to drain. Makes about 24.
My kids love these! And it is a great way to use up leftover potatoes!
By Carol from Landisville, PA
A traditional Polish recipe that can be doctored for your tastes - sweet OR savory!
Total Time: 45 minutes
Yield: 12 pancakes
These are very tasty. I made them with chicken and cheese.
In skillet, heat oil. Add remainder of ingredients together and make into patties. Place into skillet, turn over when patty turns golden. Do the same on the other side.
It is easy to make potato cakes gluten free, check out these delicious gluten free potato cake recipes to learn how.
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I live alone. I have been trying to make up a recipe for potato patties or pancakes, using instant potatoes. So far all I have made is a mess. Can one of you Thrifty readers help me out? Thank you.
When I make instant mashed potatoes I always make extra so I can make potato cakes the next day - or a couple of days later. Into a bowl with the potatoes I add an egg, salt & pepper to taste, and a sleeve of Ritz crackers crushed up pretty fine (I almost always use store brand Ritz crackers). Mix well and make into patties. If you have a lot of potatoes, you may need to add more crackers or an extra egg.
Melt shortening in a skillet, med heat, and brown on one side until crispy. Flip and brown on the other side - done! I have even made up the patties and put them on a paper plate - not browned- and frozen them for later use and they are good.