Walnut Potato Patties

Cut the potatoes (skin on or off) into chunks. Boil in water for 20 minutes or until cooked through and soft. Drain. Finley chop the walnut. Using a spoon, mash the potato with butter and milk. Add walnut, scallion, salt and pepper, mix well. Make into 8 patties not more than ½-inch thick, coat with flour. (Use rice flour for gluten free.) Heat 2 tablespoon olive oil in a frying pan. Put the potato patties into the pan in one layer, four at a time. Fry patties for about 1minute, then flip to the other side. If too dry, add a little more oil, but not too much. (We don’t want deep frying, the result should be soft potato mash inside a crispy shell!) Repeat the above step, using remaining olive oil and patties.