Mashed Potato Pancakes

Serves 4 – 2 pancakes each serving

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2 cups leftover mashed potatoes (depending on how your mashed potatoes are made, the points can change based on your mashed potato recipe)
1 egg, beaten
1 teaspoon onion juice, just grate the onion into the potato mixture
2 Tablespoons breadcrumbs
1/2 Tablespoon butter

Heat butter in large skillet over medium heat.
Add beaten egg and onion juice and mix. Slowly add breadcrumbs starting with 1 Tablespoon. Add breadcrumbs until potato mixture is thick enough to form a ball about the size of a golf ball.
Smash ball to form a 2 inch in diameter pancake, and gently add to the hot oil.
Fry until golden brown, approximately 2-3 minutes. Do not move or flip until completely golden brown. You will see the crust forming around the edge of the pancake.