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You can adapt the ingredients a little bit for this recipe. For example you can use Parmesan instead of cheddar cheese and it does not matter what kind of mashed potatoes you use. Just make sure it is not the kind from the box because you need the consistency to be a little thicker.

Here Are The Rest Of The Directions…

How To Prepare:

1. In a mixing bowl combine potatoes, cheese, egg, 3 Tbsp of flour, onion and parsley.

2. In a separate plate add 3 Tbsp of flour for dredging the pancakes. Fill an ice cream scoop or heaping tbsp with the mixture, shape the pancakes in yours hands and dredge them in flour.

3. Add 3 Tbsp of canola oil to a non-stick skillet and saute them about 2-3 min on each side over medium/high heat or until golden brown. Add more oil if needed.

4. Remove mashed potato cakes to a plate lined with a paper towel to soak up excess oil. Serve with a dollop of sour cream.

Note: Serve with apple sauce or sour cream. You can even serve with scrambled eggs and crispy bacon. It's up to you! Enjoy!

Article Source: Natasha's Kitchen