Ingredients:

    * 3 / 4 cup unbleached white flour
    * 2 tablespoons butter, chilled
    * 4.1 teaspoons salt
    * 1 / 2 teaspoon baking powder
    * 1 1 / 2 cups mashed potatoes (leftover mashed potatoes work great)
    * 1 tablespoon fat-free half and half or skim milk (if needed)
    * Canola cooking spray
    * About 1 tablespoon canola oil (Optional)

Preparation:

1st Flour to medium bowl. Cut with a plastic knives, the butter into small pieces and add the flour. Use a mixer to cut the butter into the flour dough, have formed to granules. Measure, mix the salt and baking powder and flour mixture, stir well with a fork.
2nd Measure and mix in mashed potatoes. Knead mixture into the bowl with your hands, incorporating as much to the flour mixture into the mashed potatoes as you. Add a tablespoon of fat-free half and half or milk, if needed, to make the mixture into dough.
3rd Roll out the dough on a floured board with a rolling pin to about ½ cm thick. Cut dough into circles with a 3-inch round cookie cutter or biscuit.
4th Heat nonstick griddle or frying pan over medium heat. Grease the bottom of the pan with canola oil (canola or cooking spray). Add potato cakes to pan, spray tops with canola cooking spray. The soils are well browned, flip with spatula to brown cake like other side (if you add the cheese on the cake, do it now). If the underside is browned, remove cake and put platter.

Serving suggestion: Although it is not in the original recipe, these delicious cakes, if you sprinkle cheddar cheese grated over the top, while the second side is cooking times. By the time the second side is browned, the cheese is melted!


Yield:
10 minicakes (about 5 servings)

Nutrition information:
Per serving (without cheese): 132 calories, 3 g protein, 19 g carbohydrates, 5 g fat, 13 mg cholesterol, 1 g fiber, 261 mg sodium. Calories from fat: 35%.