Thursday, June 30, 2016

Crispy Mashed Potato Patties

I like to find ways to use up leftovers without eating them the same way again. I love the challenge of trying to make them taste even better than the original dish! I found a recipe in Epicurious that uses leftover Mashed Potatoes and transforms them into deep fried Croquettes, but I prefer to pan fry things. The recipe called for Parmesan Cheese, which I love as it has much less lactose than other cheeses and adds that savory "Umami" taste to everything it touches. I also used Ian's Gluten Free Panko Breadcrumbs and eliminated the flour to make these patties Gluten Free. They turned out delicious - crispy on the outside and tender on the inside. They were the perfect accompaniment to the Sausages and Red Cabbage. I will definitely be making this recipe again!

Crispy Mashed Potato Patties

2 egg yolks (use the whites for dessert)
2 cups cold Mashed Potatoes
½ cup grated Parmesan Cheese
2 Tablespoons minced fresh Chives or Green Onion tops
1 cup Gluten Free Panko Bread Crumbs (I used Ian’s or use regular Panko or Bread Crumbs if not Gluten Intolerant)
1/3 cup Vegetable Oil - divided

Mix the Potatoes, Egg Yolks, Parmesan Cheese and Chives together in a bowl. Put Panko Bread Crumbs on a plate.  Then make walnut sized balls of the Potato Mixture. Press down on each ball while it is in the palm of your hand and make a flat little patty.  Dip each side of the patties in the Panko mixture and place on a plate.  Repeat until all the Patties are crusted.

In a large frying pan, drizzle half of the oil all over the bottom of the pan. Heat the oil until it is hot and place as many patties as will fit in the pan without touching. Cook until the bottom side of each patty is brown and turn over carefully. Continue to cook until brown on the second side and remove to a plate.  Repeat until all the patties are cooked. Serve immediately.

Five Element Analysis

Potatoes belong to the Earth Element. The Parmesan Cheese, the Chives and the Rice in Ian’s Panko Bread Crumbs contribute the Metal Element. The Egg Yolks add just a bit of the Water Element. If you use Regular Bread Crumbs or Panko Bread Crumbs, they are made from Wheat and will contribute the Wood Element. As this is a side dish, it will get balanced by the other ingredients in the meal.

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