Seasoned mashed potato patties-
The holidays will be fast upon us very soon. In eager anticipation, take into account flavorful ways to recycle some of my favorite, classic, left over side dishes. With advance planning and preparing you can get organized and enjoy mashed potatoes twice as much for the holidays! Mashed potatoes are much coveted at my house and usually the gravy from my holiday dinner gets consumed before the large decorative bowl of mashed potatoes. I enjoy creating many different things to cook with mashed potatoes. Even a breakfast omelette can have a new spin, if you pan fry mashed potatoes, add lightly scrambled eggs, similar to Spanish tortilla- a potato-egg, spiced, hearty omelette that is delicious when lightly fried, adding fresh herbs and spices. DON’T forget to flip your pan and get a nice omelette, the weight of the potatoes is heavy and you want your omelette to have beautiful form when served on your plate and you want to cook eggs correctly, especially being aware of the girth of your dish when adding weighty potatoes to omelette dishes.
Luckily for me, my family is very fond of potatoes in all shapes and cooking variations!
Here’s a fun way to make potatoes do double duty with each dish being just as delicious, yet appealing, prepared and flavored differently.
Take your left-over potatoes, warm and pliable add the following:
3 minced fresh garlic cloves
1 cup finely chopped cilantro, parsley and celery leaves only, no stems.
Note: If left-overs are dry, add a little bit of butter 1/2 teaspoon and a few splashes of milk to bring your potatoes back to a good consistency, not too wet or too dry works best.
In a separate bowl combine:
1/2 teaspoon Cajun spice
1 tablespoon celery salt
1 tablespoon paprika
1 tablespoon onion powder
1 tablespoon cumin powder
1/2 tablespoon salt
Mix all of the above dry ingredients in a cup and sift together, spread the mixture, using your hands into the herb-infused mashed potatoes and mold into medium- sized patties; neither too thick or too thin, as you want to lessen cooking time, thus using previously prepared mashed potatoes.
Note: Vary your spice measurements according to the amount of left-over mashed potatoes. At my home, there is usually a lot of left-overs, hence where I derived the above suggested spice measurements, improvise for yourself and alternate according to taste.
In another bowl mix one cup of flour adding the same dry ingredients per above again to flour mixture, set aside.
Pre-heat your cooking oil on medium low.
Take 2 room temperature eggs, or as long as they sit for a few minutes, lightly beating with a fork, season with salt and paprika and Cajun seasoning.
Dip your patties, both sides in flour mixture with one hand; in egg wash with the other hand, or utensil and fry in skillet until a desirable color is reached; lightly flatten your patties if necessary; cook approximately 6-8 minutes and serve with salsa on the side, Moroccan Harissa, or Louisiana Hot Sauce.
These small, flat patties can take the place of any side dish that would call for potatoes.
I enjoy learning from you and from others offering me knowledge continuously!
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