Here's one of my favourite uses for leftover mashed potatoes and they are always a hit. Growing up my mom would make these with onions and just S and P. I have jazzed up the seasoning a little. The measures are approximate. I served them above with a green salsa verde made with tomatillos and fresh garden chives. Sour cream or thick Greek yogurt is also great. They are also very good with chutney or even humble ketchup. Lots of options with this easy and versatile recipe.
INGREDIENTS:
Makes approximately 8 1/2 cup - 125 ml patties
3 cups (750 ml) mashed potatoes, leftover
1/3 cup (175 ml) plain yogurt
1 egg, medium, beaten
1/4 cup (60 ml) each minced parsley and sliced chives
2 Tbsp (30 ml) flour - I like chickpea or brown rice flour but if you don't need a GF version any flour will do
Optional: salt, pepper, curry powder, paprika etc.
Vegetable oil for frying
3 cups (750 ml) mashed potatoes, leftover
1/3 cup (175 ml) plain yogurt
1 egg, medium, beaten
1/4 cup (60 ml) each minced parsley and sliced chives
2 Tbsp (30 ml) flour - I like chickpea or brown rice flour but if you don't need a GF version any flour will do
Optional: salt, pepper, curry powder, paprika etc.
Vegetable oil for frying
METHOD:
1. If you don't have leftover mashed potatoes then cut potatoes in about 1 inch (2.5 cm) cubes. Smaller pieces cook faster. I leave the peel on for extra fibre and nutrients. Wash in cold water. Add to medium pot. Cover with cold water and lid and bring to boil over medium high heat. Uncover, reduce heat and cook on low boil until potatoes are fork tender. Drain potatoes. Mash with the yogurt in a large bowl.
3. Divide mixture into eight using a scant 1/4 cup (60 ml) measure for each patty. Use your hands to shape into patties about 1/2 inch (1.25 cm) thick. Set aside on plate. In the picture below I used 1/2 cup measure (125 ml) as I wanted them bigger for less frying and less oil as we were working in the garden.
4. Add oil to a large non-stick skillet and heat over medium high heat. You can use more than one skillet if you wish to cook them all at one time. I use 2 Tbsp (30 ml) to start and add more as needed. You could use non-stick pan but I prefer the cast iron pan. Arrange patties in pan. Fry until golden brown about 5-7 minutes per side. Add more oil along the way if needed.
5. Serve patties topped with your choice of garnishes and condiments.
2. Top potatoes with the beaten egg, minced parsley and chives. Mix well. Sprinkle with flour and mix again. I like to use my "clean" hands.
4. Add oil to a large non-stick skillet and heat over medium high heat. You can use more than one skillet if you wish to cook them all at one time. I use 2 Tbsp (30 ml) to start and add more as needed. You could use non-stick pan but I prefer the cast iron pan. Arrange patties in pan. Fry until golden brown about 5-7 minutes per side. Add more oil along the way if needed.
5. Serve patties topped with your choice of garnishes and condiments.
 |
| Tomatillos growing in my Nipissing garden.
NUTRITION FACTS (per patty or 1/8th of recipe): 110 calories, 6 g fat, 1.5 g saturated fat, 25 mg sodium, 125 mg cholesterol, 12 g carbohydrate, 1 g fibre, 1 g sugar, 3 g protein. %Daily Values: 6% vitamin A, 25% vitamin C, 6% calcium, 4% iron.
Yours in good taste,
© Nancy Guppy, RD, MHSc
http://nancyguppy.com/
|
No comments:
Post a Comment