A great use for leftover mashed potato. Great for dinner with a garden salad.
INGREDIENTS (for 4 servings):
- 4 cups mashed potatoes
- 2 eggs
- 2 tablespoons dried parsley
- 1/2 cup grated Romano cheese
- salt and pepper to taste
- 2 tablespoons bacon bits
- 1 teaspoon dried onion flakes
- 1 cup Italian-style dried bread crumbs
- 1 quart vegetable oil for deep frying
In a large bowl, combine mashed potatoes, eggs, parsley, cheese, salt and pepper, bacon bits and onion flakes. Form mixture into patties, and dredge patties in the bread crumbs.
Pour oil 1/2 inch deep in a large, heavy skillet. Heat oil over medium-high heat. Fry patties, flipping to fry them on both sides, until they are golden brown. Serve hot.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.