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Mid MO | Growing up my Aunt Cindy made the best tator cakes. She took left over mashed potatoes, made patties, and fried them. They were golden crispy on the edges and hung together as a coherent patty. Well.... try as I might, mine fall apart and just are flat and not delicious ):
What am I missing here? Should I add eggs or four to thicken them? Am I using the wrong grease? (I use lard.)
Are they just a local thing or everywhere? | |
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