You may recall I’ve been looking for a nice potato cake recipe for a while. The less said about that potato cake/frittata thing the better, thank you very much; and, while we were both pretty happy with the boxty recipe from Boxing Day, I wasn’t quite ready to fully feel the love.
Enter some leftover buttermilk mashed red potatoes that needed to be dealt with.
I had no other raw potatoes to grate and stir in to make traditional boxty – but da Google and Cooks.com gave me a nice little base to play with. I replaced the onions called for with some freshly chopped parsley, cut down on the amount of shredded cheese, and we ended up with eleven very nice little potato patty things. More like an old fashioned croquette than a true potato 
pancake; these made for a thoroughly enjoyable side dish at dinner, and held up surprisingly well as leftovers microwaved for lunch.
INGREDIENTS
•Leftover mashed potatoes (about 2 cups)
•1/4 cup freshly chopped parsley
•1 egg
•1/2 cup shredded cheese
•Flour
•Butter
•Canola Oil
•Salt and pepper
Combine mashed potatoes, parsley, egg and cheese.
Shape into large balls (I used an ice cream scoop), roll in the flour and flatten into patties.
Melt butter and oil in pan and brown for about 5 minutes on each side.
Salt and pepper to taste and drain on paper towels.
Serve with sour cream, applesauce, or – maybe it’s just me – but I found that a small drizzle of home made Catalina dressing was a very good thing.