Vegetable Potato Cakes
CATEGORIES
INGREDIENTS
  • Cooking Time: 35
  • Servings: 4
  • Preparation Time: 15
  • 3 large baking potatoes, cubed
  • 1 jalepeno, seeded and minced finely
  • 2 Tbsp minced garlic
  • 1/4 cup mince onion
  • 1/4 cup butter
  • salt and pepper, to taste
  • 1 can (15 ounce) mixed vegetables, drained
  • 1/2 cup shredded cheddar cheese
  • 1 egg, beaten
  • 1/4 cup all purpose flour
  • 1 Tbsp milk
  • dash of hot pepper sauce
  • 1/4 cup oil or bacon drippings
DIRECTIONS
  1. Place potatoes, jalepeno, onion and garlic in pot and cover with water.
  2. Bring to a boil.
  3. Cook over medium heat for 20 minutes or til tender.
  4. Drain and mash with butter, salt and pepper.
  5. Pour into bowl and set aside to cool for 5 minutes.
  6. Add mixed vegetables, cheese, egg, flour, milk and hot pepper sauce.
  7. Stir well.
  8. Heat oil over medium high heat in a cast iron skillet and drop large spoonfuls of potato mixture in and flatten slightly.
  9. Brown each side.
RECIPE BACKSTORY
This unusual mixture was born with left over mashed potatoes and I added mixed vegetable. My kids love them.