Everyone needs a tasty recipe like this up their sleeves! It is so simple and so delicious and uses things I always have in the house, and I am bettin...
Monday, 28 June 2010
This is the tastiest recipe I have found for using up mashed potatoes ever. The original recipe is Chilean and came from Gloria's blog. I am not good at quantities and always have mashed potato left. I am not a fan of shepherds pie and dislike mash simply reheated. To me it always tastes like well........reheated mash. This is so tasty. You really need to try it. I had them with pork chops and they were a perfect side dish. The filling can of course be faffed about with. A great way to use up bits and pieces. I used little cubes of mozarella and a finely chopped scallion/spring onion. Delicious. I would recommend making them a little earlier in the day or the night before and store them in the fridge ready to fry. The next time I make them I think I may freeze them then I know they are sitting there for a 'can't be bothered' night. The original recipe is at Gloria's. You really need to have a look there as this is my twist on it. My quantities are non existent and it really is based on left overs. You can of course boil up the potatoes freshly to make these.
butter about 25g/1oz
1 egg yolk
25-50G/1-2ozs plain flour plus extra for coating.
a little milk if the potatoes are a bit dry
salt and pepper
Oil or fat to fry.
I used a little Mozzarella and finely chopped spring onion but your imagination can run riot here along with the contents of your fridge.
If your mashed potato is cold melt the butter then beat it along with the egg yolk,flour and seasoning into the potatoes. ( I used a hand held mixer)
If it is still fairly stiff add a little milk. You want it soft but not so soft that you can't handle it.
On a well floured board take about a dessert spoon of potato mix and form it into a flat patty on the board.
Pop your chosen filling in the middle and fold the edges over it. Turn the patty over and form it into an oval shape. Dust well with flour. Repeat until all the potato mix is used.
Heat the oil in a frying pan and fry each patty for a few minutes on each side until golden brown.
Place on a plate and keep warm in the oven while you fry the rest. They keep warm very well without spoiling in the oven.
I used a fairly full pot of mash approx. 3-4 fair sized potatoes worth. This gave me ten of these patties.
Thank you Gloria for this very useful recipe.