Potato Pancakes:
about 2 C of leftover mashed potatoes
2 large eggs, lightly beaten
1/2 C parsley, finely chopped
4T all-purpose flour
1t, chopped chives
salt, pepper & garlic salt to taste

Stir together is a large bowl to gently combine. In large nonstick skillet or griddle over moderate heat, heat 3 tablespoons oil until hot but not smoking. Drop about 1/3C batter into pan and gently flatten each into 3-inch-diameter. Fry, turning once, until well browned on both sides, about 8 minutes total. Transfer to paper towels to drain. Serve immediately.

Curly Parsley is great as a garnish to many items and adds no calories or fat. Doctors and Nutritionists recommend using fresh herbs for salt-restricted diets because it enhances flavors without adding salt and they are also full of nutrients. Fresh Herbs are less concentrated than dried so 2-4 teaspoons of fresh is equaled to about 1/4 teaspoon powdered dried or 1 teaspoon crumbled dried herbs. Fresh Herbs should be added near the end of cooking but dried herbs should be added early in cooking.

My favorite use of Fresh Parley is to chop finely and add to mashed potatoes shortly before serving or before frying Potato Pancakes. You can also used chopped Parsley in Quiche, Pastas and Salads. Using fresh Herbs adds flavor and helps to reduce the amount of salt. You can also use a sprig on your  plate to add color. Fresh Herbs are less concentrated than dried so 2-4 teaspoons of fresh is equaled to about 1/4 teaspoon powdered or 1 teaspoon crumbled. When you are ready to use them, wash the herbs gently under cool, but not cold water and pat dry between paper towels. Here is a great recipe to use up left over Mashed Potatoes.

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