Crawfish Cakes

1 quart cold mashed potatoes
1/2 cup bread crumbs
1 egg
2 bunches chopped green onions
2 tablespoons melted margarine
2 tablespoons chicken base granules
2 tablespoons Tony Chachere's seasoning
1 pound chopped crawfish
3 eggs combined with 1 cup of water for egg wash
4 cups seasoned flour

Special cooking utensils: Electric skillet or deep fryer

Stove temperature: 350F.

Combine the above ingredients and form into 2-1/2 inch balls. Be sure to reserve 3 eggs and one cup water for egg wash. Also be sure to reserve the flour for dipping cakes in.

Dip balls 1 at a time in egg wash, then into seasoned flour and form into cakes 1/2 to 3/4 inches thick.

Pan fry in 1/4 inch cooking oil at 350F or deep-fry at same temperature. When pan-frying cook until golden brown on one side then turn and brown other side.

Cook one to check seasoning to your taste.

No sauce required

Serves: 8

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Cajun Country -- New Iberia, Louisiana