Mashed Potato-Barley Cakes

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1 1/2 pounds medium Yukon Gold potatoes, scrubbed

1/2 cup pearl barley

2 cups water

1 large egg, lightly beaten, plus 2 large eggs beaten with 1/4 cup water

1 teaspoon salt

1/4 teaspoon freshly ground pepper

1/2 cup all-purpose flour

2 cups Japanese panko bread crumbs (see Note) or coarse dry bread crumbs

Canola oil, for frying

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