Potato Cakes

This is an updated version of one of my favorite things growing up. It's simply the best way to use up mashed potatoes. These are great as a side dish standing alone, however, these have the potential to turn any meal into a special one. The potato cakes are a great base for steak, or shrimp, or anything where you might serve something like a rice pilaf. Since they look fancy, you can fool everyone into thinking you did something more than just serve them leftovers.

The best part is that if you make flavored mashed potatoes - you get flavored potato cakes! Just omit the blue cheese.

2 cups cold mashed potatoes
1/4 cup panko bread crumbs, plus extra for coating
1/2 cup crumbled blue cheese (any anything else for extra flavor)
1 egg, lightly beaten
Salt and freshly ground pepper
Panko crumbs, for dusting
1/4 cup olive oil

Combine the potatoes, bread crumbs, egg and blue cheese in a medium bowl. Season with salt and pepper to taste. Form the mixture into eight 2-inch cakes. Chill in the refrigerator for 30 minutes. Dredge the cakes lightly in more panko crumbs. Heat the oil in a large pan or electric skillet over high heat.

Fry until golden brown.