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Ingredients
- 1 cup dry breadcrumbs (Panko is best)
- 1 tablespoon parsley, minced
- 1 teaspoon chives, finely snipped
- 2 cups mashed potato, unseasoned leftover
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 egg, beaten
- corn oil, for frying
Details
Servings 4
Adapted from thomcooks.com
Preparation
Step 1
Combine breadcrumbs, parsley, and chives, set aside.
Season mashed potatoes to taste with salt and pepper.
1. Divide into equal portions and form into patties.
2. Dip into beaten eggs.
3. Coat with crumb mixture.
4. Place onto waxed paper.
5. Chill for 30 minutes to set coating.
Heat oil to 375º.
Add cakes in small batches and fry until crispy on both sides.
Drain on a cooling rack and blot with paper towels.
Keep warm in a 300º oven.
Serve hot.
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