Estimating how much mashed potato to make is a lot like trying to predict the lottery numbers: don’t even bother.
Besides, I’m of the opinion there’s no such thing as too much mash, especially with these in your repertoire. They’re great for light dinners or lunches, or even as a veggie burger.
The fundamentals remain unchanged: mash, egg, flour, seasoning. Then whatever you can find at hand throw in – fried onions or leeks, cabbage, ham – take your pick, really. For these ones, I folded in some kale braised with garlic butter leftover from Sunday lunch.
I start by pan-frying them, and then finish them in the oven to ensure the flour in them cooks out completely. The mixture will probably feel quite sticky, so it’s important to use wet hands when shaping, and that the oil is smoking hot in the pan to avoid sticking.
I served them with some chicken thighs that i coated with a little oil, garlic paste, lemon juice, salt and plenty of black pepper. I began them in the oven to ensure they were cooked through, and finished with butter in a pan for colour.
Also in the mix were a slice of toast (I dunno…?) and some spicy salsa leftover from a Doritos snacking incident.
Prep time: 10 minutes (plus 20 mins chilling)
Cook time: 30 minutes
- 2 cups mashed potato
- 1/2 cup plain flour
- 1 egg
- 1 cup kale (leftover)
- Salt and pepper
- Combine the ingredients in a bowl and season thoroughly.
- Using wet hands, roll the mixture into a sausage and divide in half, then into three.
- Shape each portion in a ball and refrigerate for 20 minutes.
- In a frying pan, add oil and allow it to reach smoking point. And pre-heat the oven to 180C.
- Add three balls of the mix (the oil should sizzle), then flatten into a patty shape using a spatula.
- After a few minutes, flip to brown on the other side.
- Once coloured on both sides, pop into an oven for 20 minutes to ensure thoroughly cooked through.