Potato Patties

(Serves Six)

2 c. mashed potato 1 egg Fine bread crumbs

To the mashed potatoes that have been well seasoned, add the egg and mix thoroughly. Shape into flat, round patties and roll in the bread crumbs. Melt fat in a frying pan, place the patties in it, saute on one side until brown, and then turn and brown on the other side. Serve hot.

Peel the required number of potatoes and cut them into the desired shape. Great variety exists in the method of cutting potatoes for this purpose. However, the form that is usually thought of when
French fried potatoes are mentioned is the one obtained by cutting the potatoes into pieces like the sections of an orange and then cutting these sections lengthwise into smaller pieces, like those shown at b, Fig. 17. Pieces like those shown at c, called shoestring potatoes, are also popular. As soon as cut, in no matter what shape, drop the pieces into cold water, but when ready to fry, remove them from the water and dry on a clean dry towel.
Place in a wire basket and lower the basket into a pan of hot fat. Fry until the potatoes are nicely browned, remove from the fat, drain, and sprinkle with salt and pepper. Serve at once.