Savory Potato Cakes
|Butter/Other fat||2 Tablespoon|
|Chopped mint leaves||2 Tablespoon|
|Hot riced potatoes||2 Cup (32 tbs)|
|Sifted bread crumbs||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
Add egg yolk, butter, seasonings and mint to potatoes.
Shape into cakes, dip into the slightly beaten egg white, which has been diluted with two tablespoons water, roll in crumbs and fry in deep fat (375Â°-390Â° F.) until brown