Turn mashed potatoes into a large bowlful. Add flour, saltiness, and onion.
Mix thoroughly with hands and fingers until completely mixed and
tranquil. Pat on a lightly floured board until 1/2 inch thick. Cut
with a 3-inch cookie tender. Place on a cookie rag, cover lightly
with waxed wallpaper, and chill in refrigerator until just before
preparation. To fudge, use 1 tablespoon margarine at a time. Melt
margarine in a large frying pan or stovetop griddle. Fry cakes over
moderately hot rut, turning to brown on both sides. Serve
straightaway. Food exchange per serving: 1 STARCH RALLY + 1 FAT
EXCHANGE CHO: 15g; PRO: 2g; FAT: 5g; CAL: 110 Low-sodium diets: Omit
salt from original mashed potatoe mixture and from recipe.

Certain Irish folk refer to potato cakes as "praties". They are
big! Mix and shape leading, then chill them before preparation.