Ingredients:
3 C. leftover mashed potatoes; 1 egg, slightly beaten; 1/4 C. milk; 1/4 C. diced celery; 1 T. diced fresh parsley; 1 T. chopped onion (opt.); Salt and pepper to taste; 3/4 C. bread crumbs
Preparation:
Mix ingredients and shape into flat cakes. Dredge lightly in flour. Fry in oil until brown on both sides. An iron skillet works great. Serves 6.
