Mashed Potato Polpetti (Patties)

Total Time:
15 min
Prep:
10 min
Cook:
5 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 3 cups mashed potatoes
  • Grey salt and freshly ground black pepper
  • 1/2 cup grated Parmesan
  • Flour, for dredging
  • 1/4 cup extra virgin olive oil
  • Leftover gravy
Directions
  • Re-season potatoes with salt and pepper, stir in cheese. Take a mayonnaise or peanut butter lid, line with plastic wrap to use as a mold. Pack the potato mixture into the lid, unwrap it and place the patty on a baking sheet. You may refrigerate them covered with plastic wrap until the next day, or fry immediately.

  • To cook, dredge the patties in flour. Heat olive oil in a skillet over medium-high heat, add patties. Just before frying, dredge the patties again with flour.

  • Add the patties to the oil without crowding them (you may have to cook them in batches). Cook until underside is golden brown, about 5 minutes, flip and brown the other side. Remove from the skillet and drain on paper towels. Serve hot with leftover gravy.


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    This recipe is featured in:

    Top Thanksgiving Leftovers