Ingredients
- 4 cups left over mashed potatoes, or Chive and Onion Mashed Potatoes, recipe follows
- 2 cups panko breadcrumbs, divided
- 1 large egg, lightly beaten
- 1/4 cup vegetable oil, plus more, if needed
Directions
In a large bowl, combine the mashed potatoes, 1 cup panko, and beaten egg. Shape the potato mixture into 3-inch patties. Dredge the patties in the remaining 1 cup panko.
In a large nonstick skillet over medium heat, add the vegetable oil. Add half of the patties and cook until golden brown, 2 to 3 minutes. Repeat the procedure with more oil, if needed, and remaining patties. Serve hot.
Chive and Onion Mashed Potatoes:
- 1 1/2 pounds potatoes, peeled and cubed
- 1/2 cup chive and onion cream cheese, softened
- 1/4 cup butter, softened
Boil the potatoes until done. Pour the potatoes into a medium bowl and add cream cheese and butter. Using a potato masher, mash the potatoes to desired consistency. Serve immediately.
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By Suthngul
Cornelius, NC
on December 27, 2012
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I made these today and I was disappointed in them. Unless you use the cream cheese/chive potatoes, these are very bland. They also fell apart. I added a few tablespoons of flour, another egg, Italian seasoning and parm cheese. This took way more oil and breadcrumbs than called for. They were ok in the long run, but way too time consuming for me. I agree with other reviews that the veg oil was too strong of a flavor. I would use canola/butter mix for a better flavor
By ChezyLady
College Station...
on November 26, 2012
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I made these today for the first time. To my personal taste, the vegetable oil was too much. Also, I think given the amount of the potatoes, you should use 2 eggs to bind them better, (large eggs these days are really medium. Mine came out too greasy. Next time I will make them like my family always made them. Pat them with seasoned flour, then brown in a pan, (preferably cast iron with butter.
By kikz4evr
on August 11, 2012
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my only recommendation, would be if the pots weren't sticky enough to hold together, try baking them, first then mash/season. you'd be amazed at how sticky they are after being baked and even more so, if left in the fridge overnight.
luvu ms. paula
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