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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 4 |
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People always say this is a great way to use up leftover mashed potatoes. Well, these are so good that I make mashed potatoes in order to make these to begin with! Enjoy :-) Ingredients:
4 large yukon gold potatoes, peeled and cut in large chunks |
1 egg, lightly beaten |
4 tablespoons unsalted butter |
splash of heavy cream |
1/4 cup fresh chives, chopped (or basil, parsley, sage---whatever herb you like!) |
1/2 cup freshly grated parmigiano-reggiano cheese |
kosher salt and white pepper to taste |
all purpose flour, egg wash and panko breadcrumbs to coat |
1/2 cup any neutral oil and 2 tablespoons unsalted butter for frying |
Directions:
1. Boil potatoes in lightly salted water until tender. Drain and put through potato ricer into medium bowl. Add beaten egg, butter, cream, cheese, chives and salt and pepper. Let cool and place in refrigerator for at least 2 hours (this firms up the potatoes so you can shape them)
2. Set up three different plates- one with flour, one with egg wash (one egg with a little water) and one with panko. Shape mashed potatoes into 4 patties, just like you would make a hamburger patty. Dredge each cake in flour first, patting off excess. Next dip in egg wash and last coat with panko, pressing down slightly so it adheres. Cover and refrigerate for at least an hour before frying.
3. When ready to serve, heat oil and butter in large non-stick over medium high heat. Fry cakes on each side, about 4 minutes or until golden brown. Drain and set on paper towels. If not serving immediately, they can be kept in a warm oven until you are ready.
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