Mashed Potato Cakes

Well in an attempt to not waste any thanksgiving leftovers, I thought I would give this a try.  It was good but didn't hold together well.  The fry daddy delcared they were tasty but too ulgy to allow a picture.  (snicker)  We had them with a salad an thats it.  Simple and satisfying.  We didn't make all of them for dinner;  the rest we will fry up in the morning with our eggs.

Mashed Potato Cakes
3 c  mashed potatoes,chilled or at room temperature
1/2 c  white cheddar cheese (about
2 ounces),shredded on the large holes of box grater
2    medium scallions,thinly sliced (white and light green part
2    medium garlic cloves,minced
1    large egg,lightly beaten
1/3 c  all-purpose flour
2 T  vegetable oil
Kosher salt
Place all of the ingredients except the oil and salt in a medium
bowl and stir to combine; set aside. Line a baking sheet with paper
towels; set aside.
Heat the oil in a large frying pan over medium heat until shimmering,
about 3 minutes. Drop 3 to 4 (1/3-cup) dollops of the potato-cheese
mixture into the pan and spread each into a 3-inch patty. Cook
undisturbed until the bottoms are golden brown, about 4 to 5 minutes.
Gently flip the cakes and cook until golden brown on the second side,
about 4 to 5 minutes more. Transfer to the prepared baking sheet and
season with salt. Repeat with the remaining potato mixture.

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