Sunday, March 28, 2010
Our birthday celebration is winding down. After New York Cheesecake for dessert last night and breakfast this morning, I took some leftover mashed potatoes, coated them in egg and panko bread crumbs, and fried them in olive oil for lunch. (Our penance: whole wheat pasta with broccoli and chickpeas for dinner.) Here is the recipe:
Mashed Potato Croquettes
1 1/2 cups leftover mashed potatoes
2 eggs, lightly beaten
1 cup panko bread crumbs
1/4 cup (or more) olive oil
1. Form the potatoes into 4 equal-size patties. Sprinkle with salt and pepper. Place the eggs and bread crumbs in separate shallow bowls. Dip the patties into the egg, and then coat with the panko.
2. Heat the oil in a large skillet over medium-high heat. Cook the patties, turning once, until golden brown on both sides, 6 to 8 minutes total. Serve immediately.