Cheesy Vegan Potato Cakes

In a large mixing bowl combine the potatoes, cheese, green onion, mustard, a dash of salt and pepper, and the defrosted vegetables. The thing with the breadcrumbs is this: You might need them, you might not. It depends largely on how your mashed potatoes were made. I like really creamy mashed potatoes, so I needed to add about 1/2 cup of breadcrumbs in order for the cakes to hold together properly. You want the mixture to be the consistency of a really stiff cookie dough. So add breadcrumbs (or don’t) until you reach that consistency.

Heat the oil (I used peanut oil) in a large non-stick skillet over medium high heat. Shape potato mixture into patties and fry for about 5 minutes on each side. Turn them carefully, they are a little fragile. They’re done when each side is crispy and the cakes are hot throughout.