2 tablespoons Butter

4 Apples

3 Juice of 1 lemon

1 tablespoon Sugar

1. Peel and coarsely chop apples. Toss with lemon juice and sugar.

2. Heat a saute pan over medium-high heat. Melt butter in the pan.

3. Add the apple mixture. Cover loosely with a piece of foil. Lower Heat and simmer slowly until apples are cooked through, about 20 minutes.

4. Remove from heat and mash with a potato masher, leaving some texture.

3 cups Leftover mashed potatoes

2 Leftover pork chops

1 Small onion, finely minced

2 teaspoons Minced parsley

2 Eggs

½ cup Milk

1-2 tablespoons Olive oil

Chives for garnish

1. Slice pork chops thinly and then crosswise thinly, leaving little strips.

2. Combine with mashed potatoes, onion, and parsley. Mix thoroughly.

3. Whisk eggs and milk in a shallow bowl.

4. Heat the oil in a large sauté pan over medium heat.

5. Form cake from the potato mixture, about 4 inches across and ¾ inch thick. Dip cake in the egg batter and transfer to pan. Cook each side until golden brown, flipping carefully.