PLINZEN (LEFTOVER POTATO CAKES)|
leftover mashed potatoes
1 egg, beaten
chopped celery or celery seed
butter or fat
Shape leftover mashed potatoes into little cakes. For
each cupful add one beaten egg, chopped parsley, chopped celery
or celery seed, grated onion and a grating of nutmeg. Dip the
cakes in flour, bread crumbs or crushed cornflakes. Melt
butter in skillet and brown the potato cakes on both sides.
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