Turmeric Potato Cakes, exclusively Skirt in the Kitchen
Are you sick of milk and cereal for breakfast? Eggs and bacon every single morning for the longest time now? I do like grits, eggs, and farm toast once in a while, but…
Butter some mushrooms–sauté–in real salted butter, not that imitation junk known as margarine.
Do you have chives?
I like cutting them, “chopping” them with culinary scissors instead of a kitchen knife. I actually enjoy it. At least I’m not cutting into somebody’s ass, lol… Wait, you know what?–I could do that– but I won’t… 
What I want to do is stick chives into and onto left over mashed potatoes, but not any kind of mashed potatoes that are very chilled, but turmeric mashed potatoes.
Let’s pat them into patties and lightly press them onto Panko crumbs, on both sides.
I want these fried in canola oil to keep from burning, something with a high smoke point. Just a few minutes on each side will do nicely, just right.
If the mashed potatoes are not very cold, they will fall apart and melt around the edges when frying, so they have to be straight from the icebox.
It’s a good texture combination of both crunchy and soft. I like the bright yellow color around the rims, don’t you?
We’ll finish it with mushrooms.
Mushroom a potato into a cake patty.
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