Jennifer Philipp is a Culinary Management student at George Brown College, a buffet and line cook at the Fifth Wheel Truck Stop in Bowmanville, and the intern in the Canadian Living Test Kitchen. Her passions include recipe development, heirloom vegetable gardening, history, travel, and music. In my last post, I provided a recipe for my Oma's delicious potato dumplings. If you're lucky enough to have leftovers, my Great Aunt Doris repurposes hers by slicing them into cakes and shallow frying them. The possibilities of how to serve these are endless; try plating one with a runny egg on top or serving them later in the day with sour cream or applesauce as you would with a potato latke or pancake. This recipe may become your favourite part of making German potato dumplings; the Test Kitchen certainly couldn’t get enough of them! [caption id="attachment_8084" align="aligncenter" width="620"] Fried Potato Dumplings![/caption] Fried Potato Cakes: Leftover potato dumplings vegetable oil for frying Slice dumplings into thick rounds. In large frying pan over medium heat, add oil. Fry potato cake slices, turning once, until golden and crisp, about 5 minutes. Set aside on paper towel-lined platter. Serve immediately.