This recipe is usually one that uses leftover mash potatoes. The problem is my house never has leftover mashed potatoes. If there are leftovers, my loving husband makes sure they are out of the fridge in less than 24 hours. I guess you could say they are one of his favorite foods. The leftovers from this dinner made an excellent breakfast the next day.

RECIPE: Potato Patties with Mushroom Gravy 
Makes 4-6 Servings

SUPPLIES NEEDED:
Bowl
Potato Masher
Knife
Cutting Board
Spatula
Pan
Pot

INGREDIENTS:
Potatoes
Dilly Beans
Onion
Eggs
Milk
Whole Wheat Flour
Worcester Sauce
Lettuce
Carrots
Butter

DIRECTIONS:
1) Cut up an onion and mushroom, begin cooking them low and slow with butter.
2) In a pot begin boiling water. Dice up the potatoes and add them to the water.

3) Chop the dilly beans. When the potatoes are a few minutes or so from being down, drop in the dilly beans. They will add a bit of flavor to the potatoes and warm themselves up.
4) Add some milk to the cooked onions and mushrooms. Flavor with a bit of Worcester sauce and any herbs you have on hand.
5) Mash the potatoes. Stir in the eggs and handfuls of whole wheat flour until a nice somewhat stiff mixture is made.
6)  In a cast iron pan, heat up a bit of oil. Form the potato mixture into patties and drop into the oil.

7)

Continue stirring the mushrooms until a nice gravy is formed.
8) When the potato patties are browned on one side, flip and cook the other side.
9) Cut wedges of lettuce and carrot coins for a small side salad.
10) Serve the patties right out of the skillet with a nice ladle of gravy on top.

If you have leftover gravy, it can be very useful in other dishes as well.