I came up with these patties in an effort to use up some left-over creamed potatoes.  As I was adding ingredients I noticed that it was the same stuff I put in my Best Potato Salad.  Who doesn’t love a good potato salad?  So I took that idea and ran with it!  These patties taste even better than they look and its also a great way to use up leftovers and make your family think they are brand new again.

I know us Southerners love fried foods!  I think more than anything that busy moms love love quick, easy and tasty dinners!  These only take about 20-25 minutes to make.  Just add all the ingredients to a large bowl and stir until it is all mixed in.  I wet my hands so the mixture wouldn’t stick to my hands and spooned out a Tablespoon full at a time.  Then I rolled it in a ball and flattened it a bit.  Then just add to the hot oil in your skillet.

Fry them to a golden brown on both sides (that is roughly about 7-8 minutes per side on medium high heat) and place them on a plate with a paper towel when done.

Ingredients:

2 cups left-over creamed potatoes (seasoned)
1/4 cup finely chopped scallions or onions
1/4 teaspoon garlic powder
1 large egg
1 Tablespoon spicy brown mustard – any kind you like
1 1/2 Tablespoons diced pimento peppers – don’t like pimento?  just add diced red bell pepper
1/2 cup self rising flour
1/2 teaspoon celery seed
1/2 teaspoon baking powder
1/2 teaspoon salt (optional)
1/2 teaspoon black pepper
canola or vegetable oil for frying

Directions:

In a large bowl combine all ingredients.  (If you make potatoes especially for this recipe, make sure they are cool before adding ingredients.)  Mix until thoroughly combined.  In a large skillet add enough oil to cover the bottom of the pan and preheat a bit over medium-high heat.   Scoop out 1 heaping tablespoon of mixture and shape it into a ball.  Flatten the ball gently and place in skillet.  Cook until golden brown on each side, roughly 7 to 8 minutes per side.  Serve hot.