Mash cold potatoes with a fork until soft. Add milk. Mix well. Add egg, salt, pepper and flour. Mix until well blended. Shape into patties. Fry in oil until golden brown on both sides. Yield: 4 servings.
eat, and mix in the mashed potato flakes. Let stand two minutes
s prebaking, combine milk and mashed potatoes in a microwave-safe
Add powdered sugar to mashed potato until it becomes liquid. Keep adding powdered sugar until it is like dough.
Roll out into a sheet.
Spread with peanut butter.
Roll jelly roll style and cut. Chill.
Ready to eat.
Pat the zucchini with paper towels to remove excess moisture. Combine with the ground beef, onion, dill, cream cheese, eggs and flour in a bowl. Season and form into 12 patties.
Heat the oil in a frying pan on medium and cook patties for 4 mins each side, until golden and cooked through. Serve with mashed potato and lemon wedges.
emove potatoes from refrigerator. Form patties between 3 and 4 inches
Mix mashed potatoes, egg, flour, and salt together in a bowl.
Heat a thin layer of vegetable oil in a frying pan. Drop large spoonfuls of the potato mixture into the frying pan. Flatten into a patties as you flip; cook until browned on both sides, 6 to 7 minutes per cake. Repeat with remaining potato mixture.
In medium bowl, combine all ingredients except 1/3 cup potato flakes and margarine.
Form mixture into 6 patties.
Coat both sides with 1/3 cup mashed potato flakes.
Melt margarine in skillet and fry patties until deep golden brown on both sides.
Mix everything together until well blended.
Add enough flour so that the mixture isn't too sticky.
Shape into patties and fry until golden brown about 3-5 minutes on each side.
In a medium bowl, combine potatoes, one egg, onion and black pepper. Divide potato mixture into 8 equal portions. Use your hands to form 1/2 inch thick patties. Dredge patties in flour, then in egg and coat with Panko Bread Crumbs. Meanwhile heat vegetable oil in a large skillet over medium high heat. Add potato patties to the hot oil. Cook until well browned, turn with a spatula and brown on the other side.
ins.
Serve with creamy mashed potato. Sprinkle with parsley to garnish
Mash cold potatoes until soft; add milk; mix well.
Add egg, salt, pepper and flour.
Mix until well blended.
Fry in oil until golden brown on both sides.
Mix mashed potatoes and grated cheese.
Season to taste with salt and pepper.
Form the mixture into patties and brown in butter on both sides.
Leftover mashed potatoes work just fine.
In medium
saucepan,
bring water, butter and salt to a boil; remove from
heat.\tStir
in
milk and 1 1/2 cups flakes until moisture
is
absorbed.
Stir
in egg and chives.
Using 1/3 cup mixture
for
each,
shape\tinto
patties;\tcoat with remaining flakes.
In
large\tskillet, brown patties in oil on both sides. Serve hot.
o large bowl; stir in mashed potatoes, American cheese, flour, egg
Beat powdered sugar into the mashed potato. Keep adding powdered sugar until mixture is at a dough like consistency and is no longer sticky.
Turn the potato \"dough\" out and knead for about 5 minutes; add more powdered sugar if necessary.
Roll the potato \"dough\" out to about 1/4 inch thickness and spread with peanut butter or jelly or both.
Roll the dough up like a jelly roll and cut like cookies.
Combine ingredients; mix well.
Pour out on floured foil. Make patties; fry in corn oil until browned on both sides. Makes 8 to 10 servings.
eatloaf is cooking, make the mashed potatoes. Place potatoes in a
large bowl. Rub in mashed potato with fingertips.
Stir in
lace in another bowl. Combine mashed potato buds, Parmesan cheese, Italian seasoning