Leftover mashed potato patties
Oct. 10th, 2018 02:39 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rosefox posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
subtlehouseNOTE: This recipe makes enough for two people, possibly even as a full meal. The flour makes the patties very dense and filling. If you expect this to be your entire meal, remember to put a vegetable in it. :)
NOTE: If you're making more than can fit in one pan, prepare a 350F oven and a foil-lined tray to keep the first batch hot while you make the second one.
Ingredients
1 cup mashed potatoes
up to 1/2 cup add-ins (leftover chicken, spinach, bacon, sausage, tomato, etc.), chopped
1 egg
3/8 + 1/8 cup all-purpose flour
1/8 to 1/4 cup additional flour or panko (bread crumbs)
canola oil
salt
Equipment
mixing bowl
1/4 cup measure
cutting board
knife if chopping add-ins
nitrile gloves
large frying pan
1 stove burner
flipper spatula
plate
paper towels
Directions
0) Warm potatoes in microwave (they shouldn't be hot, just warm). Transfer them into the bowl. Whisk the egg. Chop the add-ins. Line a plate with paper towels. Put the additional flour or panko in a shallow dish.
1) Combine the potatoes, add-ins, egg, and 3/8 cup flour in the bowl. Measure out another 1/8 cup flour. Put on gloves. Mix the potato mixture by hand until well integrated. Mix in remaining flour a little at a time until suddenly the mixture has a relatively doughy consistency. (The creamier the potatoes are, and the wetter the add-ins are, the more flour you will need.) Divide into 8 or 12 portions and form portions into balls. Roll the balls in additional flour or panko and flatten them into 1/2-inch-thick patties on the cutting board. They should be dry enough to stack without sticking.
2) Put a generous quantity of oil in the pan (to half the depth of a patty), add a bit of potato, and heat over medium-high heat (5.5 on the front right burner) until one minute after the potato starts to audibly sizzle. Reduce heat slightly (to 5). Fry the patties for 4 minutes total, flipping once a minute, until dark golden brown. The pan will smoke a bit; this is normal and fine. Transfer cooked patties to towel-lined plate and blot up any remaining oil (but it should just soak in).
3) Salt patties. Eat immediately. These do not keep well, so don't make more than you need.
NOTE: If you're making more than can fit in one pan, prepare a 350F oven and a foil-lined tray to keep the first batch hot while you make the second one.
Ingredients
1 cup mashed potatoes
up to 1/2 cup add-ins (leftover chicken, spinach, bacon, sausage, tomato, etc.), chopped
1 egg
3/8 + 1/8 cup all-purpose flour
1/8 to 1/4 cup additional flour or panko (bread crumbs)
canola oil
salt
Equipment
mixing bowl
1/4 cup measure
cutting board
knife if chopping add-ins
nitrile gloves
large frying pan
1 stove burner
flipper spatula
plate
paper towels
Directions
0) Warm potatoes in microwave (they shouldn't be hot, just warm). Transfer them into the bowl. Whisk the egg. Chop the add-ins. Line a plate with paper towels. Put the additional flour or panko in a shallow dish.
1) Combine the potatoes, add-ins, egg, and 3/8 cup flour in the bowl. Measure out another 1/8 cup flour. Put on gloves. Mix the potato mixture by hand until well integrated. Mix in remaining flour a little at a time until suddenly the mixture has a relatively doughy consistency. (The creamier the potatoes are, and the wetter the add-ins are, the more flour you will need.) Divide into 8 or 12 portions and form portions into balls. Roll the balls in additional flour or panko and flatten them into 1/2-inch-thick patties on the cutting board. They should be dry enough to stack without sticking.
2) Put a generous quantity of oil in the pan (to half the depth of a patty), add a bit of potato, and heat over medium-high heat (5.5 on the front right burner) until one minute after the potato starts to audibly sizzle. Reduce heat slightly (to 5). Fry the patties for 4 minutes total, flipping once a minute, until dark golden brown. The pan will smoke a bit; this is normal and fine. Transfer cooked patties to towel-lined plate and blot up any remaining oil (but it should just soak in).
3) Salt patties. Eat immediately. These do not keep well, so don't make more than you need.
