Leftover Mashed Potato Pancakes

• 2 tablespoons milk
• 1 x salt to taste
• 1/4 teaspoon black pepper or to taste
• 2 each scallions, spring or green onions chopped
• 1 large eggs beaten
• 3 1/2 tablespoons flour, all-purpose
• 4 cups mashed potatoes
• 1 x bread crumbs dried
• 1 x peanut oil or other vegetable oil, enough to fill pan 1/2-inch
• 1 large eggs beaten

1. In a large bowl, add milk, salt, pepper, chopped onion, beaten egg and flour, mix well.
2. Add mashed potatoes and stir until well combined.
3. Refrigerate for half an hour and then shape the mixture into patties, make about 16 patties.
4. Dip in the beaten egg, then roll through bread crumbs.
5. Fry each patty in shallow oil until brown on all sides.
6. Serve warm with any kind of your favorite dipping sauce.
7. Note:
8. Cook in small batches, giving each patty at least 2 inches of space around it to not overcrowd the pan, which prevents the patties from crumbling while frying.

milk, salt, black pepper, scallions, eggs, flour, potatoes, bread crumbs dried, peanut oil, eggs

Taken from recipeland.com/recipe/v/leftover-mashed-potato-pancakes-51462 (may not work)