What we called 'potato cakes' were a standard both when I was growing up
and when cooking for a family. Cold mashed potatoes are mixed with an
egg and some finely chopped onion, patted into rounds, and lightly
dusted with flour. Fry them in a heavy skillet with just enough fat to
keep them from sticking (bacon preferred). Turn once to brown on both
sides. Even if the cakes are soft, they will stiffen up as the brown
crust develops. Comfort food! jh