Oxmoor House JANUARY 1983
Combine potatoes, butter, egg, cheese, salt, and pepper. Using 1/4 cup potato mixture per patty, shape into 2 1/2-inch patties, about 1/2-inch thick.
Heat 1/8 inch hot oil (375°) in a skillet. Dredge each patty in flour. Cook until golden brown, turning once. Drain well.
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