Spiced potato cakes
Cakes
I've always made my leftover mashed potatoes into potato cakes. Theyr'e just the best, crispy on the outside, pillowy on the inside, and you can add whatever flavors make your heart sing. To these I decided to add a boatload of cumin, coriander, and turmeric, making them remind me somewhat of the filling of a samosa. (If you have whole spices, you can toast those and grind them for extra flavor. I was out, and feeling lazy, so I used ground spices.) They're delicious with a fried egg or an herbed yogurt sauce like a raita or chutney. You can serve them for breakfast, and if you add a nice salad they can be dinner. <br />This recipe is for if you're starting from just potatoes. If you're starting with already made mashed potatoes, I like to use 1 egg per 1 cup of mashed potatoes to make a sort of potato batter.
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