Cajun Potato Cake with Horseradish Cream

Doesn’t this look delish? It’s really simple to make.

CAJUN POTATO CAKES

1 CUP LEFTOVER MASHED POTATOES
¼ CUP FLOUR, ALL PURPOSE
1 TBSP SCALLIONS, Diced
½ TBSP CAJUN SEASONING, or to taste
1 CUP PANKO BREAD CRUMBS
¼ TSP SALT
1 TBSP FLAX MEAL
3 TBSP WATER
OIL FOR FRYING
1-2 TBSP PREPARED HORSERADISH
¼ CUP VEGANAISE
1  LEEK, WHITE AND PALE GREEN PARTS ONLY (OPTIONAL)

METHOD:
PREPARE FLAX EGG: MIX FLAX MEAL WITH WATER AND SET ASIDE.:

PREPARE HORSERADISH CREAM: MIX VEGANAISE AND HORSERADISH TO DESIRED STRENGTH, ADDING WATER AS NEEDED FOR POURABLE CONSISTENCY.:

PREPARE FRIED LEEKS, IF USING: SPLIT LEEK LENGTHWISE, WHITE AND PALE GREEN PART ONLY, THEN RINSE AND DRY LEEK WELL. JULIENNE INTO THIN STRIPS (ABOUT 3 INCHES IN LENGTH). DROP STRIPS INTO HOT OIL AND FRY UNTIL LIGHTLY BROWN. REMOVE AND DRAIN ON PAPER TOWELS. SPRINKLE LIGHTLY WITH SALT. SET ASIDE.:

MIX MASHED POTATOES TOGETHER WITH FLOUR, GREEN ONIONS AND SEASONING.

FORM INTO CAKES, ADDING MORE FLOUR IF DOUGH IS TOO SOFT, OR LESS IF DOUGH IS TOO STIFF.

BRUSH WITH MIXTURE OF FLAX MEAL AND WATER, THEN ROLL IN SALTED PANKO BREAD CRUMBS.

PAN- FRY (OR DEEP FRY) CAKES UNTIL CRISP AND GOLDEN BROWN. SERVE IMMEDIATELY WITH HORSERADISH CREAM AND GARNISH WITH LEEKS (IF USING).