Leftover mashed potatoes (about 1 quart)
1 med onion, finely diced
1/4 cup of chopped parsley
1 cup Parmesan cheese, grated
2 tbl of vegetable oil
1 cup of flour
2 Cups of Seasoned Bread Crumbs
Salt and pepper to taste
Combine leftover mashed potatoes, onion, 1 egg, parsley and cheese into a large bowl and mix. Shape into large
size balls. Roll into flour and flatten into large burger size 1/4 inch patties.
In shallow dish, beat together remaining eggs with salt and pepper. In another shallow dish, put bread crumbs. Dip
potato patties into egg mixture, then into bread crumbs, turning to coat both sides.
In large skillet, heat 1 tbl of oil over medium high heat. Add patties to skillet in batches and fry about 4 minutes or
until bottoms are golden brown. Gently turn patties and cook for 4 to 5 minutes more or until golden brown.
Transfer to baking sheet. Keep warm in a 250 degree oven. Cook the remaining patties adding more oil if needed.
Serve with a salad as a lunch or dinner or with eggs for a Sunday breakfast or brunch.