Serves 4 as a side dish. The consistency of your mashed potatoes is important for this recipe. If they're too creamy, this won't work very well. So be aware that if you add a lot of cream and butter to your mashed potatoes, this may not be the recipe for you.
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2 cups chilled mashed potatoes
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2 eggs, slightly beaten (1 for the potatoes and 1 for the egg wash)
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2 tablespoons finely chopped onion. I like the texture, but you can substitute 1 teaspoon of onion powder.
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½ tablespoon black pepper
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½ cup flour for dredging
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1 cup crushed Margot's Morsels Primo Parmesan or, any other flavor you have on hand. Or, try Margot's Morsels Crazy Crumbs
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3 tablespoons of oil for pan frying
In a medium bowl, combine potatoes, one egg, onion, and black pepper. Divide the potato mixture into 8 equal portions. Use your hands to form 1/2-inch-thick patties. Dredge the patties in flour, then in egg, and coat them with breadcrumbs.
Meanwhile, heat oil in a large skillet over medium-high heat. Add potato patties to the hot oil. Cook until well browned, turn with a spatula, and brown on the other side.
These make a nice side dish or make them smaller as an appetiser with a dollop of crème fraîche, maybe a little dab of caviar, and a sprinkling of chives.