2 fist-sized potatoes or equivalent
1 1/2 tbsp. butter, softened
About 1 cup Flour
1 tsp. garlic powder
1 tbsp. ground mustard
2 eggs
1/3 cup Gruyere cheese (sub Cheddar, Asiago, Jack cheeses)
1 1/2 tbsp. Dried chopped onion

1/4 cup canned black beans
1/4 cup chopped broccoli
4 asparagus stalks

1. Bring 2 quarts of water to a boil

2. Peel and dice potatoes into about 1 in. cubes

3. Add potato cubes to boiling water. Boil for about ten minutes, or until soft

3. Chop broccoli and asparagus (you can also use peppers, or your choice of fried or sautéed veggies) into thumbnail-sized pieces. Add to a lightly greased pan with salt and pepper. I added Italian seasoning to my asparagus. Just make sure to use seasoning that goes well with potato.

If you are using fried onions instead of dried chopped onions, fry them up during this step!

Lightly fry the veggies on medium high for no more than five minutes.

4. Take out the softened potato and add to a bowl with the softened butter. Mash them potatoes up

5. Add in the ground mustard, garlic powder, and dried chopped onion, as well as salt and pepper to taste. Mix well

6. Cut up the cheese into half-inch cubes or bits

7. Add the fried veggies, drained black beans, and cheese cubes to the dough and mix them in well. Try not to add too much moisture to the mix!

8. Add flour little by little and mix thoroughly until the dough is relatively dry. Too little and the cakes won't stick together. Too much and they will be too dry.

9. Beat eggs in a small bowl

10. Make palm-sized patties from the dough. Coat each patty in a little flour, and lightly cover the surface in egg before frying.

11. Fry patties in a lightly greased pan on medium heat until golden brown, flipping halfway through.