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.
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
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.