Griddle/Pan Fried: Leftover Mashed Potatoes Patties
Subject: Leftover Mashed Potatoes Patties
Newsgroups: rec.food.cooking
From: thecatintx at aol.com (TheCatinTX)
Date: 29 Nov 2001 02:52:09 GMT
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Does anyone have a good recipe or technique for making patties of left over mashed potatoes? My mother used to do them with chopped green onions and cheese and then form them into patties and cook them in a frying pan. Every time I try (again tonight) they turn to "glop" and won't stay together.
Thanks. - Cat
From: Kevin King (mwestport at bigfoot.com)
Date: Thu, 29 Nov 2001 00:39:05 -0500
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Firms up nice but I'm curious to here more ideas.
From: Ellen Betancourt (nospam at nospam.com)
Date: Thu, 29 Nov 2001 05:50:21 GMT
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To every 3 cups of leftover mashed potatoes you'll want to add a large egg, mixed thoroughly - AND - 1 T of flour. Mix thoroughly with 1/2 cup grated sharp cheddar cheese and 1/4 cup of finely sliced green onions including tops. Pat into 3-4 inch patties, dust lightly with flour and panfry in clarified butter. Clarified butter can be made quickly by melting a half stick of butter over low/med heat and skimming the foam. Perfect for browning, without steaming.
From: sackv at uni-duesseldorf.de (Victor Sack)
Date: Thu, 29 Nov 2001 08:12:36 +0100
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TheCatinTX wrote:
> Does anyone have a good recipe or technique for making patties of left over
> mashed potatoes?
There was a similar thread a month ago and I posted the following.
What I do is better made with freshly-prepared mashed potatoes, but will work with left-over ones, too.
Finely mince or grind some boiled, fried, or roasted meat or chicken and mix it with some finely minced fried onions, salt and pepper. Form patties, or rather flat rissoles, out of mashed potatoes, make a well in the centre of each one and fill it with the meat. Close the well, optionally paint the rissoles with an egg yolk, roll in some flour and fry them in butter or oil on both sides until golden brown. Serve with mushroom sauce. You can also use fried mushrooms and onions, mince them finely and use them as a filling, and serve the rissoles either with mushroom sauce or with sour cream. Of course, you can omit the filling altogether, but the result is not nearly as interesting or tasty.
From: thecatintx at aol.com (TheCatinTX)
Date: 29 Nov 2001 08:12:56 GMT
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Thank you for the help. - Cat
From: Pat Meadows (pat at meadows.pair.com)
Date: Thu, 29 Nov 2001 18:07:23 GMT
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TheCatinTX wrote:
> Does anyone have a good recipe or technique for making patties of left over
> mashed potatoes?
I mix them with a beaten egg or two, then add flour - enough flour to make a patty which will stay together. Cook in a little oil in a frying pan.
You could add your chopped green onions and cheese.
From: Michael Edelman (mje at spamcop.net)
Date: Thu, 29 Nov 2001 13:39:51 -0500
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Pat Meadows wrote:
> I mix them with a beaten egg or two, then add flour - enough
> flour to make a patty which will stay together. Cook in a
> little oil in a frying pan.
>
> You could add your chopped green onions and cheese.
Rolling in breadcrumbs helps, too. It adds a crust that firms it up. These patties are very popular among Detroit-area Lebanese, where they are often referred to as a potato chop or simply as "chop".
From: Michael Odom (modom at koyote.com)
Date: Thu, 29 Nov 2001 13:44:22 -0800
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TheCatinTX wrote:
> Does anyone have a good recipe or technique for making patties of left over
> mashed potatoes?
I've mixed the mashed potatoes with egg(s) like the other posters have mentioned. Then I formed them into balls a bit smaller than my palm--about half the diameter, that is. Pressing my thumb into the potato balls I made a little cup to which I added a "hash" of roast pork, roasted garlic, chopped green onion, chopped olives and maybe a few chopped raisins. By carefully working the sides of the cup up and over the opening I was able to pinch off the top till it sealed the hash inside the reformed potato ball. I rolled them in bread crumbs and fried them in an iron skillet till they were light brown on all sides. It's a modified version of a Cuban dish, I believe, though I can't recall where I originally heard about it.
From: crismic01 at bigpond.com (michelle)
Date: 29 Nov 2001 14:28:59 -0800
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I always add flour to a scone dough consistency and add egg and any other left overs you have.Also this makes nice tuna patties with tinned tuna or salmon.I also use left over mashed potato to thicken soups quite yummy