Bacon Cheddar and Onion Potato Cakes
2 tbsp olive oil
1 small red onion, finely diced
3 cloves minced garlic
4 cups cold mashed potatoes
1 beaten egg
4 rounded tablespoons flour
1/4 cup chopped green onion
2 tbsp chopped parsley, or other favorite herbs
1/2 tsp black pepper
6 slices crisp cooked, bacon, chopped
1 cup diced cheddar cheese
In a small frying pan heat over medium heat the olive oil over medium heat.
Add the red onion and garlic and fry for only a couple of minutes until the onions are softened but not browned.
Remove from heat and add to all of the remaining ingredients in a large bowl.
Mix all together well. You will have to use some judgement here. If the mixture seems too wet, add a couple of additional tablespoons of flour to help bind it together.
Form into 12 balls, roll in flour and flatten into potato cakes about an inch thick. Wetting your hands to roll the potato into balls is a good tip if your potatoes are particularly sticky.
Heat a quarter inch of canola oil in a frying pan (or preferably a cast iron pan) over medium heat. Fry for a few minutes on either side until golden brown, drain on paper towels before serving.