Ingredients:
2 tablespoons fresh lemon juice
4 cups leftover mashed potatoes
1/4 cup minced onions
1 teaspoon caraway seeds, slightly crushed
2 tablespoons chopped fresh parsley
2 tablespoons unbleached flour
1 eggs
1 tablespoon milk
salt or pepper
sour cream, if desired for topping
4 -6 tablespoons butter ( for frying)
Directions:
In a large bowl combine the mashed potatoes with the lemon juice and stir well.
In a dry bowl, combine the onion, caraway seeds, fresh parsley, flour, egg and milk.
Stir in potatoes. Season to taste with salt and freshly ground pepper.
Over medium heat, melt 2 to 3 tablespoons of butter in a wide frying pan.
When butter starts to foam add about 2 tablespoons of the potato mixture, spreading into a 4 inch pancake. Repeat to make 2 or 3 more cakes, enough to fill the pan but not overcrowd.
Cook, turn once, until golden brown on both sides about 5 minutes per side. Add more butter as needed to fry pancakes.
Using a wide spatula, lift pancakes from pan and transfer to warming tray in low oven at 200 degrees. Continue cooking remainder of potato mixture.
Keep warm until ready to serve. Garnish with fresh parsley and top with sour cream if desired.
Servings: 3-4
Time preparation: 10 min.
Time total: 25 min.