Serves: 5
Total Calories: 98
Yield: 4 potato cakes

2 cups leftover seasoned mashed potatoes
1/4 cup whole wheat pastry flour or barley flour
pinch sea salt
freshly ground black pepper to taste
2 tablespoons olive oil

1. Shape the mashed potatoes into 4 patties that are about 1/2 inch thick.
2. Combine the flour, salt, and pepper in shallow bowl. Dredge the patties in the mixture to completely coat.
3. Heat the oil in a large skillet over medium heat. Add the patties and cook about 5 minutes or until brown on the bottom. Turn over and cook another few minutes until browned. 4. Transfer the cooked patties to a platter and serve hot.

For a Change . . .
* For a special treat, stuff each patty with a small slice of vegan cheese before cooking.
* Substitute mashed sweet potatoes for all or part of the white potatoes.

Nutritional Facts:

Serves: 5
Total Calories: 98
Calories from Fat: 49

More Recipes from the Vicki's Vegan Kitchen Cookbook:
Beets with Tops
Brussels Sprouts Simmered in Tomato Sauce
Local Vegetable Choices in Winter
Cabbage in Red Wine
Baked Cauliflower Puree
Cauliflower Croquettes
Broiled Endives
Cleaning and Cutting Leafy Greens
Sun Chokes with Tomatoes and Herbs
Greens with Carmelized Onions
Cajun Style Okra
Cleaning Leeks
Sauteed Leeks
Garlicky Stuffed Mushrooms
Potatoes and Turnips au Gratin
Roasted Garlic Mashed Potatoes
When It Comes To Potatoes...
Potato Cakes
Shiitake and Arame Saute
Creamy Leek Quiche
Spinach Quiche
Silken Spinach
Eggplant Quiche
What Should I Do With...
Corn Stuffed Tomatoes
Curry Roasted Sweet Potatoes
Gingery Broccoli
Pattypan Squash with Red Peppers
Mr. Singh's Potato Eggplant Curry
Fried Green Tomatoes
Maple Baked Acorn Squash
Rutabaga and Sweet Potato Casserole
Stuffed Eggplant