3 c. leftover mashed potatoes
1 c. corn, drained
2 tbsp. caraway seeds
4 oz. Cheddar cheese, cubed, approximately 1/2 inch
2 eggs
3/4 c. flour
1 sm. onion, chopped

Combine potatoes, corn, caraway seeds and onion. Beat eggs slightly and add to mixture. Slowly fold in flour until consistency is tacky. Add cheese. Flour hands and form potato mixture into pancake size. Fry until golden brown on both sides.

NOTE: Flour may be increased or decreased as needed for proper consistency.