A delicious way to use up leftover mashed potatoes. Great as a side dish, or try them for breakfast!

3 cups cold mashed potatoes
1 cup flour (unbleached white or whole wheat)
Equivalent to one egg in egg replacer (see Substitutions section)
1 tsp alum-free baking powder
salt and pepper to taste

First, mix the mashed potatoes with the egg replacer. Sift together the flour, baking powder and salt & pepper and begin stirring into the mashed potato mixture, a little at a time and mixing well, until it forms a very stiff dough. Roll the dough out on a lightly floured flat surface until about 1″ thick, and cut out shapes with cookie cutters. Place potato cakes on a baking sheet and bake for 10-15 minutes, until lightly browned.

Serves 2-4