• 1/2 C. chopped onion
• Oil for frying
• 1 3/4 C. leftover mashed potatoes
• 1 tsp. Canned minced chipotle peppers in adobo sauce (peppers and sauce)
• 2 tsp. Grated Parmesan cheese
• 1/2 tsp. Dried oregano
• 1/2 tsp. Ground cumin
• 1/4 tsp. Ground coriander
• 1/2 C. flour
• 1 tsp. Salt
• 1/4 tsp. Pepper

Sauté onion in a small amount of oil until limp. Heat mashed potatoes in a microwave until warm but not hot. Stir in onion. Add chipotle pepper and sauce, cheese and spices. Stir well. Shape into 4 patties about 1/2-inch thick. In a shallow bowl, stir together flour, salt and pepper. Heat 1/4 inch of oil in a heavy skillet over high heat until almost smoking. Lightly dust potato cakes with flour mixture. Gently ease into oil. Fry until golden on both sides, about 2 to 3 minutes per side. Makes 4 servings.