Potato Pancakes

Sometimes having leftovers is a good thing.  I am ever mindful of waste, so I try not to have very many, but sometimes it happens, and I have to find a way to use them, because we just don't waste food in this house.  Sometimes it's rather challenging to figure out how to use them up, and sometimes it's really easy.  This was one of those easy times.

Leftover Potato Pancakes:

Ingredients:

• 1 cup cold mashed potatoes
• 1 TBSP ground flax seeds + 3 TBSP cold water (or one egg if you aren't vegan)
• 1 TBSP soy milk
• 2 TBSP flour (I used whole wheat)
• Seasonings to taste (Since my potatoes were already roasted garlic mashed potatoes, I used Italian seasoning and onion powder.  Cajun is good.  Garlic and onions powders are good.  Just use what you like.)

Directions:

1. Grind flax seeds in coffee grinder or capable blender and mix with 3 TBSP cold water.  Set aside for ten minutes to thicken.
2. Mix everything else together well, add flax mixture when thick, and mix again.
3. Form into three pancakes.
4. Spray non-stick skillet with olive oil or cooking spray.
5. Lay pancakes in skillet in a single layer and cook until each side achieves desired done-ness.  I like mine to be really crispy on the outside and creamy on the inside.

Today's lunch:  zucchini and tomato slices with a potato pancake and a roll left over from last night's dinner.

Enjoy!