Cheesy Potato Pancakes

Ingredients
1 1/2 qts. prepared instant mashed potatoes, cooked dry and cooled
1 1/2 cups (6 oz.) shredded Colby or Muenster cheese
4 eggs, lightly beaten
1 1/2 cups flour, divided
3/4 cup chopped fresh parsley
1/3 cup chopped fresh chives
1 1/2 tsp. dried thyme, rosemary or sage leaves
2 eggs, lightly beaten

Directions
1. In large bowl, combine potatoes, cheese, 4 beaten eggs, 3/4 cup flour and herbs; mix well. Cover and refrigerate at least 4 hours before molding and preparing.
2. To prepare, form 18 (3-inch) patties. Dip in 2 beaten eggs and dredge in remaining 3/4 cup flour. Cook each patty in non-stick skillet over medium heat 3 minutes per side or until crisp, golden brown and heated through.
3. Serve warm with eggs or omelets, or serve with sour cream and sliced pan-fried apples or applesauce.