2 cups (500 mL) warm stiff mashed potatoes
1 cup (250 mL) rolled oats
Salt and pepper to taste
1/3 cup (75 mL) melted butter
In a bowl, combine potatoes and rolled oats; season with salt and pepper. Add 1 or 2 tablespoons (15 or 30 mL) of melted butter. More rolled oats may be needed to make a firm but soft dough. Turn onto work surface which has been sprinkled with rolled oats and roll out to a thickness of 1/2 inch (1 cm). Use a floured 2 1/2 inch (6.5 cm) cookie cutter to cut 10 rounds. Sprinkle tops with rolled oats. Cook in a lightly greased hot skillet until golden brown; turn and cook other side. Serve cakes hot with butter. Makes 10 cakes.