Photo: Mashed Potato Polpetti (Patties) Recipe
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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By justjunk91141691046
on November 20, 2010
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By celbie1954
Moira, NY
on February 15, 2010
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I made this for breakfast this morning using leftover garlic mashed potatoes from last night. I added some sliced green onion and crumbled cooked bacon. They were delicious! DO let them cook for 5 minutes each side. It does make the difference in the crispiness of the potato.
By sbhardy_12582645
Chicago, 52
on January 22, 2010
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These came out just great. Definitely will make again. Caveats:
1. Used REALLY cold, very lumpy, skin-on potatoes that weren't too wet when they were hot. Ours had a little butter, plain yogurt, salt & pepper in them.
2. Added some onion powder & chives to the recipe.
3. Molding method worked great - thank you! Could use this for cookies, burgers, etc.
4. Used flour; floured only once.
5. Cheapy, heavy cast-iron frying pan. What did I do before that thing?
5. Used the full 1/4 cup of olive oil. Got it pretty hot before the cakes went in. Added more as each batch of 7 came out (made a double recipe.
6. Cooked 5 full minutes on each side, med-high heat, turned only once. Sticking was NO problem. Nice crisp crust and soft inside.
7. Slid 'em into a warm oven on napkins to drain, served with homemade applesauce and sour cream, and everybody said yum.
Read all 12 reviews