CRISPY MASHED POTATO & STUFFING PATTIES
Talk about a fun way to use holiday leftovers! Making this turkey and stuffing patty is so fast. The family looks forward to this breakfast treat every year. -Kellie Ferea, Casa Grande, Arizona
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 30m
Yield 12 patties.
Number Of Ingredients 9
Steps:
- In a large bowl, whisk eggs, onion and pepper. Stir in potatoes, turkey and stuffing., In a large skillet, heat butter and oil over medium-high heat. Working in batches, drop potato mixture by 1/2 cupfuls into skillet; press to flatten slightly. Fry on each side until golden brown and heated through, 4-5 minutes. Drain on paper towels. If desired, serve with applesauce.
Nutrition Facts : Calories 364 calories, Fat 19g fat (6g saturated fat), Cholesterol 118mg cholesterol, Sodium 628mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 20g protein.
FAUX MASHED POTATO PATTIES
This is the first time I have made this recipe.. since I can't dine on white potatoes I found a recipe for making faux mashed potatoes using califlower. And I had left overs as its just me eating them. So the next day I thought about making them into patties and this is the result. I thought they were very good. I'm not a fancy...
Provided by Shirley Makekau
Categories Vegetables
Time 30m
Number Of Ingredients 8
Steps:
- 1. The mashed califlower that I made the day before had the following ingredients and directions;
- 2. Steam the califlower until tender and remove and cut the califlower off into a bowl. Using a potato masher,mash up the califlower then and add the butter, evaporated milk and salt and pepper.. Keep mashing until of a smooth consistancy ( can run it through a blender but I didn't)
- 3. Next step to make the patties: Add the diced onions,egg and instant potatoes and mix well.
- 4. Heat the skillet and add some olive oil to cook the patties in.. add califlower mixture by heaping tablespoonful. Cook on one side and when golden turn over and brown the other side.
- 5. When cooked place in a paper towel covered pan and then in the oven preheated at 200 degreees to keep warm as you cook the rest of the patties. These were great with the leftover meatloaf.
FRIED MASHED POTATO CAKES
Fried mashed potato patties. Yummy!
Provided by Vinniemama
Categories Side Dish Vegetables
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 72.9 calories, Carbohydrate 8.7 g, Cholesterol 31.7 mg, Fat 3.3 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 214.3 mg, Sugar 0.6 g
DOWN HOME FRIED MASHED POTATO PATTIES
Mom made these when we had leftover mashed potatoes. We all loved them since they were crispy and tasty. They could even become a meal topped with left over gravy and meat.
Provided by Kathie Carr
Categories Potatoes
Time 15m
Number Of Ingredients 8
Steps:
- 1. In a medium bowl mix potatoes, eggs, onions, and cheese. With about 1/2 cup of mixture form potatoes into individual patties. Heat skillet and melt some butter or margarine in it. Fry patties until outside is crispy and inside is hot. Serve with sausage links or other simple main dish.
- 2. OPTIONAL: You can top patties with sour cream or left over gravy.
- 3. MAKE THIS A MEAL BY TOPPING PATTIES WITH A MEAT AND GRAVY MIXTURE. Mom might use left over turkey or chicken and gravy, for example.
MASHED POTATO POLPETTI (PATTIES)
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Re-season potatoes with salt and pepper, stir in cheese. Take a mayonnaise or peanut butter lid, line with plastic wrap to use as a mold. Pack the potato mixture into the lid, unwrap it and place the patty on a baking sheet. You may refrigerate them covered with plastic wrap until the next day, or fry immediately.
- To cook, dredge the patties in flour. Heat olive oil in a skillet over medium-high heat, add patties. Just before frying, dredge the patties again with flour.
- Add the patties to the oil without crowding them (you may have to cook them in batches). Cook until underside is golden brown, about 5 minutes, flip and brown the other side. Remove from the skillet and drain on paper towels. Serve hot with leftover gravy.
ROASTED GARLIC MASHED FAUX POTATOES - LOW CARB!!!
Ok, on Low Carb diets we use cauliflower as a substitute for potatoes. This particular recipe is a re-write of my Garlic mashed potato recipe. I just removed the exact same amount of potato and replaced it with the same exact amount of frozen cauliflower. Not only did I find THIS recipe much easier than using real potatoes, it tastes 10 times better and is LOADED with Vitamins! I'm forever giving this recipe out. I WILL be posting a recipe for "Low Carb, Low Fat Shepherd's Pie" soon, and I always use THIS recipe for the "Mash" potatoes you cover the Shepherd's pie with. I ask that you all please make THIS recipe for mashed potato when making my Low-carb recipe for Shepard's Pie for maximum benefits. This makes 12 SMALL servings or 6 larger ones (or 1 gluttony) Thank you!
Provided by BBCFan
Categories One Dish Meal
Time 55m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Steam the frozen cauliflower (all 2 pounds of it) until it's ready.
- Separate head of garlic into individual cloves.
- Toss in olive oil and wrap tightly in small piece of aluminum foil.
- Bake in 350°F (180°C) oven for 45 minutes.
- When the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.
- Mash the roasted garlic with a fork.
- .
- Place the cooked cauliflower into a food processor/Cuisinart along with the garlic, sour cream, cream cheese, butter, and salt and white pepper in a mixer bowl, and whip at medium speed until smooth and all the spices are blended.
- OPTIONAL: Add cream or milk to adjust consistency. Note: If you are going to be using this as a topping for the Shepherd's Pie, you will want to keep it thick. If it's a side dish and you want it a bit thinner - go for it.
- Enjoy, and tell me how you liked it!
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- In a medium bowl stir together mashed potatoes, cheese, flour, green onions and pepper. Measure out 8 heaping ¼ cup portions and form potato mixture into 8 patties ½-inch thick and 3-inches round. Place on a cookie sheet lined with parchment paper. Preheat oven to 300°.
- Pour half the oil into a large skillet heat on medium-low. In a shallow dish whisk together the egg and water. Place bread crumbs in another shallow dish. Dip patties in the egg then in the bread crumbs, turning to coat both sides.
- Add patties (only 4 at a time) in the heated skillet. Cook until bottoms are golden brown. Watch the heat, you don't want the patties getting dark before they're warmed through. Transfer to a cookie sheet lined with parchment paper. Keep warm in preheated oven. Cook remaining patties using the remaining oil.
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- Scoop scant 1/2 cups of the potato mixture and gently drop them into the hot oil. Do not overcrowd the pan -- cook no more than 3-4 patties at a time. Gently, flatten each mound into a patty shape with a spatula.
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