Potato Chard Skillet Cakes
This recipe is a great use for leftover mashed potatoes.
2-3 mashed potatoes
1 lb fresh spinach, chard, or kale, braised in broth
1 C. breadcrumbs or panko
1 C. parmesan cheese or nutritional yeast
1 t. lemon juice
sunflower oil or lard, for frying
Heat oil until a pinch of bread thrown in it sizzles. Meanwhile, mix all ingredients except for flour, and shape into 3 inch cakes. Dredge cakes with flour, then fry gently in the oil until brown, approx. 2 minutes on each side. Serve over grits with hot sauce, and sliced heirloom tomatoes.