Bert Greene’s Potato Scallion Cakes (Fritterra)

Ingredients

• 12
  
  whole scallions
  
• 2
  
  eggs, lightly beaten
  
• 1/4
  
  teaspoon freshly ground nutmeg
  
• 1/2
  
  teaspoon salt
  
• 
  
  Freshly ground pepper
  
• 1/4
  
  cup fresh bread crumbs
  
• 1 1/2
  
  cups cold leftover mashed potatoes
  
• 1
  
  tablespoon olive oil
  
• 2
  
  tablespoons vegetable oil
  

Directions

1. Wash and trim the scallions, leaving about 2 inches of green stems. Cook in boiling water until tender, about 5 minutes. Drain and chop finely.
2. Place the scallions in a medium-sized bowl. Add the eggs, nutmeg, salt, pepper to taste, bread crumbs, and mashed potatoes. Mix well.
3. Heat the oils in a large skillet until hot but not smoking. (Searing the cakes quickly helps them stay together.) Shape the onion-potato mixture into patties, using 2 rounded tablespoons of the mixture for each patty. Sauté, about six at a time, until golden brown on both sides, 2 or 3 minutes per side. Keep warm while sautéing the remaining patties.