1 cup water
1/3 cup milk
2 tablespoons margarine or butter
1/2 teaspoon salt
1-1/3 cups instant mashed potatoes (dry)
1/3 cup chopped green onions (with tops)
2 tablespoons finely chopped almonds
2 tablespoons flour
2 tablespoons margarine or butter
2 tablespoons vegetable oil
Heat water, milk. 2 tablespoons margarine and the salt to boiling in 2-quart saucepan; remove from heat. Stir in potatoes and onions. Whip with fork until thick; cool. Shape potato mixture into 6 patties. each about 3 inches in diameter. Mix almonds and flour; coat each patty with almond mixture.
Heat 2 tablespoons margarine and the oil in 10-inch skillet until hot. Cook patties.
turning once. until golden brown and hot,about 3 minutes on each side. Serve with
dairy sour cream if desired.
Do-ahead Tip: Before cooking, patties can be covered and refrigerated no longer than 48 hours.
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