Instructions:

In a medium bowl combine mashed potatoes, cheese and egg. Set aside. In a small skillet over low heat melt butter. Stir in scallions and cook for 2 minutes. Add garlic and cumin seeds and cook an additional 30 seconds. Stir into potato mixture. Divide mixture and form into eight ½-inch thick patties. Refrigerate for 20 minutes. Dredge each patty in flour. In a medium non-stick skillet, heat oil over medium heat. Cook patties about 5 minutes per side until golden brown and potatoes are heated through.                                        

Makes 8 potato cakes

Add a salad for a vegetarian meal
Can be served as a side dish with grilled or roasted meat.