Leftover Mashed Potato Cakes

• 2 cups Mashed Potatoes, Cold
• 2 Large Eggs
• 2 ounces, weight Finely Shredded Cheddar Cheese
• 6 Tablespoons Flour (or More If Needed)
• Oil Or Nonstick Cooking Spray, For Frying
• Apple Sauce And Cranberry Sauce, To Serve (optional)

1. Stir the mashed potatoes, eggs, cheese and flour together in a large bowl. Start with 6 tablespoons of flour and add more if needed. You should end up with a slightly sticky, soft dough that can be shaped into disks.
2. Heat the oil or nonstick cooking spray in a large frying pan over medium heat.
3. With a cookie scoop, scoop out balls from the potato dough and flatten them into thick discs between damp hands. Making your hands slightly wet will prevent the dough from sticking to them. Place them in the hot frying pan and cook them until golden brown on either side, about 3-5 minutes each. Serve hot with the fruit sauces, if you like.

potatoes, eggs, cheddar cheese, flour, oil, apple sauce

Taken from tastykitchen.com/recipes/sidedishes/leftover-mashed-potato-cakes/ (may not work)