Potato Cakes (great for leftovers)
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Makes: 8-10 patties/cakes
Cakes:
2 baked potatoes, chilled overnight in refrigerator (leftovers?)
1/4-1/2 c. parsley
1/2 t. grated nutmeg
8-10 fresh sage leaves
1/2 medium onion (more if desired)
1/4-1/2 t. freshly ground black pepper
2 large eggs
1/4-1/2 t. curry powder (optional)
Coating:
1/4 c. crushed cornflakes
1/4 c. plain or seasoned bread crumbs
Cooking:
cooking oil (I prefer olive or canola oil)
In separate, shallow bowl, combine coating ingredients; set aside. Place
waxed paper on cooking sheet to hold potato cakes before cooking.
In large bowl of food processor, combine ingredients for potato cakes,
blending until thoroughly combined. Shape into 8-10 patties, dredge in
coating mix; place patties on waxed paper.
Heat a large nonstick pan over medium-high heat; add 2 Tbsp. olive oil,
reduce to medium heat. Add several patties closely together in pan,
leaving about 1/2" between to allow for easier turning. Brown on both
sides. You may have to add a little more oil after you have cooked
several patties.
These are very good served with broiled tomatoes and scrambled eggs.
VARIATION:
If you wish to prepare these ahead, they make a very nice snack if warmed
in the microwave and served with spicy mustard.
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