Potato Almond Patties
|Water||1 Cup (16 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Instant mashed potatoes||1 1⁄3 Cup (21.33 tbs)|
|Chopped green onions||1⁄3 Cup (5.33 tbs)|
|Almonds||2 Tablespoon, finely chopped|
|All purpose flour||2 Tablespoon|
|Vegetable oil||2 Tablespoon|
Heat water, milk, margarine and salt to boiling in 2-quart saucepan; remove from heat.
Stir in potatoes and onions.
Whip with fork until thick; cool.
Shape potato mixture into 6 pat ties, each about 3 inches in diameter.
Mix almonds and flour; coat each patty with almond mixture.
Cover and refrigerate no longer than 48 hours.