- 3 c. mashed potatoes
- salt and pepper
- 1/2 c. grated Swiss or Parmesan
- flour for dredging
- 1/4 c. extra virgin olive oil
re-season potatoes with salt and pepper. stir in the cheese (optional.) take a peanut butter lid, line with plastic wrap to use as a mold. pack hte potato mixture into the lid, unwrap it, and place the patty on a baking sheet. Refrigerate them til the next day, or fry immediately. Dredge patties in flour. Heat olive oil in skillet over medium heat, add patties. Add the patties to the oil without overcrowding them. Cook until underside is golden brown (about 5 minutes.) Flip and brown the other side. Remove them from skillet, and drain them on paper towels.
serve with applesauce
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