1 c. water
1/2 tsp. salt
1/3 c. green onions (with tops)
2 tbsp. flour
1/3 c. milk
1 1/3 c. instant mashed potatoes (dry)
2 tbsp. butter
2 tbsp. finely chopped almonds

Heat water, milk, and butter to boiling in 2 quart saucepan. Remove from heat. Stir in potatoes and onions. Whip with fork until thick; cool. Shape mixture into 6 patties, each about 3 inches in diameter. Mix almonds and flour; coat each patty. Heat 2 tablespoons butter and 2 tablespoons oil in 10 inch skillet until hot. Cook potato-almond patties, turning once, until golden brown and hot, about 3 minutes on each side. Serve with sour cream.