Potato Cakes

1/4 c chopped green onions
1/4 c chopped green bell pepper
1/4 c chopped jalpeno pepper or any hot pepper (if desired)
1/2 tsp curry powder
1/4 tsp salt
1/8 tsp hot red pepper sauce
2 c cold mashed potatoes
2 egg whites
1 large egg
1/4 c bread crumbs

1) Spray a small nonstick skillet with vegetable cooking spray. Heat skillet over medium heat. Add green onions & peppers. Cook, stirring constantly, until tender, about 4 min or so. Stir in curry powder, salt and red pepper sauce. Cook, stirring, for 2 minutes longer. Remove from heat.

2) In a large bowl, combine mashed potatoes, egg whites egg, bread crumbs and onion/pepper mixture. Mix well.

3) Spray a large nonstick skillet with vegetable cooking spray. Heat skillet over medium heat. Spoon 3 or 4 mounds of potato mixture into skillet. Flatten into pancakes.

4) Cook pancakes, turning once, until golden brown on each side, about 5 minutes. Place on a platter; cover with foil and keep warm. Repeat with more cooking spray and remaining potato mixute. Serve immediately.

Variation: add 1/4 c shredded part-skim mozzarella cheese to the mixture in Step 2. Proceed as recipe directs.

Helpful hint: When cooking mashed potatoes for an evening meal.......cook extra and put in qt size freezer bags. This makes leftover mashed potatoes readily available when desired.