Bert Greene'S Potato Scallion Cakes (Fritterra)
- 12 whole scallions
- 2 eggs, lightly beaten
- 1/4 teaspoon freshly ground nutmeg
- 1/2 teaspoon salt
- Freshly ground pepper
- 1/4 cup fresh bread crumbs
- 1 1/2 cups cold leftover mashed potatoes
- 1 tablespoon olive oil
- 2 tablespoons vegetable oil
- Wash and trim the scallions, leaving about 2 inches of green stems. Cook in boiling water until tender, about 5 minutes. Drain and chop finely.
- Place the scallions in a medium-sized bowl. Add the eggs, nutmeg, salt, pepper to taste, bread crumbs, and mashed potatoes. Mix well.
- Heat the oils in a large skillet until hot but not smoking. (Searing the cakes quickly helps them stay together.) Shape the onion-potato mixture into patties, using 2 rounded tablespoons of the mixture for each patty. Saute, about six at a time, until golden brown on both sides, 2 or 3 minutes per side. Keep warm while sauteing the remaining patties.
scallions, eggs, freshly ground nutmeg, salt, freshly ground pepper, bread crumbs, potatoes, olive oil, vegetable oil
Taken from food52.com/recipes/25186-bert-greene-s-potato-scallion-cakes-fritterra (may not work)