2 lb.	4 oz.	dehydrated potato flour (2 qts.)
1	qt.	boiling water
2	qts.	hot milk
5	oz.	chopped onion (1 cup)
1/2	cup	fresh parsley, chopped
2	tsp.	salt
1	tsp.	ground pepper
4		eggs
1	lb.	shredded Monterey Jack cheese (1 qt.)

1. Mix potato flour, boiling water and hot milk in mixer bowl using whip attachment. Add onion, parsley, salt and pepper; mix well. Cool mixture to lukewarm.
2. Add eggs and cheese; mix well.
3. Form 2-inch balls; flatten into patties.
4. Cook on well-oiled griddle at 375 to 400 degrees F until crisp and golden on both sides.
5. Serve two patties per serving as side dish.

Variations:
-For mushroom potato cakes, add 8 ounces chopped sauteed mushrooms. -For carrot potato cakes, add 8 ounces shredded carrots.

Calories 137; Protein 5.9g; Fat 4.2g; Calories from fat 27%; Carbohydrates 19.4g; Cholesterol 27mg; Fiber 1.4g; Sodium 181mg