Form 3 ounces (approx.) patties and fry in a skillet for a few minutes on each side until golden brown.

Season with salt and pepper to taste and then add the egg and mix until thoroughly combined.

Add the sautéed cabbage and carrots to the mashed potatoes along with the cheese and flour.

Sauté for about 5 minutes until slightly wilted. Add the remaining tablespoon of butter to a large skillet along with the shredded cabbage and carrots.Add one tablespoon of the butter and mash. Add the potatoes to a large pot of boiling water and cook for about 15 minutes or until tender.

2 Idaho® baking potatoes, peeled and quartered.

US Fresh Potato Category Quarterly Reports.

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