Charlene's Recipe

Veggie potato cakes

Category: Kids cooking

Serves 2
Makes 6 potato cakes

1 large egg
1 cup leftover mashed potatoes
1/2 cup finely chopped cooked carrot
1 tsp chopped fresh chives (or) 1/4 tsp dried chives
1/4 tsp seasoned salt
1 cup cornflake crumbs
1 Tbsp cooking oil

Break the egg into the bowl. Beat with the fork until the egg is bubbly on top. Add the next 4 ingredients. Stir well.
Put 1/2 the crumbs on a plate. Set aside. Add the rest of the crumbs to the potato mixture. Stir well. Divide the potato mixture into 6 equal portions. Shape portions into 1/2 inch thick patties. Gently press both sides of the patties into the crumbs on the plate until coated.
Heat the cooking oil in the frying pan on medium for 3 minutes. Add the patties. Cook for about 2 minutes until the bottoms are golden. Use the lifter to check. Turn the patties over. Cook for another 2-3 minutes until the bottoms are golden.