Fried Potato Patties

From: MarraMamba

On Jul 10, 2009

yummy yummy. I used yellow flesh taters, simply mashed them with some butter so they were nice and stiff.

From: diner524

On Jun 30, 2009

This is a great way to use up leftover mashed potatoes!!! I too had a problem with the first potato patty that I made, it fell apart. I then made smaller ones and that worked fine. I only made half of the recipe. Next time I would add a little less of the onion & garlic powders as toward the end it seemed to be overpowering, but thats just personal taste. I used a combination of mozzarella and cheddar cheese and that was wonderful!! Thanks for sharing Gailann!! Made for 123 Tag!!

From: bluemoon downunder

On Jul 19, 2009

Delicious! I used mozzarella, minced garlic, minced onion and I added some cumin. There was a time when I would have been worried that these would break up, but now, when making patties, I use lightly oiled egg rings (ones that are okay to use in a non stick pan) and by the time the patties need to be turned the egg rings can be removed as the patties have cooked sufficiently to no longer be in danger of breaking up. I used olive oil rather than vegetable oil (personal preference). Thanks for sharing this yummy recipe! We greatly enjoyed these with a generous dollop of Greek yoghurt, lamb chops and salad greens.

From: ladyfingers

On Oct 2, 2009

I have learned from pierogi making that chilling mashed potatoes always makes them easier to work with. Likewise here, I chilled the mashed potatoes first, then made patties and chilled again. They turned out great, although tasted a little bland. Perhaps with the right meal that might be the perfect combination. Next time I will use gailanng's alternate green onion suggestion (rather than onion powder) to provide a bit more flavor.