Make potato cakes by taking cold or leftover mashed potatoes, adding egg and flour and then frying them to a golden color. Season the potato cakes with green onions and cayenne, and serve them with ketchup as desired.
Potato cakes can serve as a side dish to any meal. Use leftover mashed potatoes or cook and cool potatoes before making the cakes. Add 1 beaten egg to 1 cup of cold mashed potatoes, along with 1/3 cup of self-rising flour.
Season with finely chopped green onions, salt, pepper and cayenne for added spice. Add 1/2 teaspoon of baking powder and 2 tablespoons of milk. A little less milk makes the mixture thicker. Mix the potato mixture well. When finished, the potato mixture should be slightly thicker than pancake mixture.
Heat 2 or 3 tablespoons of oil in a skillet. Use vegetable oil, olive oil or any other type of cooking oil. Make sure the oil is very hot before adding the potato mixture. Spoon the potato mixture into the hot grease as if making thick pancakes.
Cook on each side until golden brown. Remove and place the cakes on paper towels to absorb the grease. Serve with ketchup or other condiments. Refrigerate leftovers in an airtight container, and serve them as a snack the next day.