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PARSLEY POTATO CAKES

Serves 4

1 quart mashed potatoes, cold
2 tablespoons olive oil
1/2 cup parsley, chopped
1 teaspoon mustard powder
1/2 teaspoon garlic powder
Flour, as needed
2 tablespoons butter
 

Cooking Directions
Combine first five ingredients in large bowl; mix well, form mixture into eight patties.

Dip patties in flour; shake off excess.

In large skillet, heat butter to sizzling; add patties.

Cook over medium heat until golden brown on both sides.

Serving Suggestions
Leftover mashed potatoes from Sunday supper?
Make up these potato cakes for different side dish with  Pork Chops or Savory Meatballs.
 

Nutrition Facts
Calories 280 calories; Protein 4 grams; Fat 13 grams; Sodium 70 milligrams; Cholesterol 15 milligrams; Saturated Fat 5 grams; Carbohydrates 38 grams; Fiber 3 grams

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com