From Everyday Food April 2010 by Martha Stewart Living.
2 c mashed potatos
1 egg
1/4 c Parmesan (or more)
Salt and pepper to taste
Combine. Cook in a skillet with oil - 1 tbsp or so. I used a small ice cream scoop to portion out the mixture. I flattened it between my hands slightly before placing in the pan. Cook 3 minutes per side or until golden - depends on the heat of your oil. Serve immediately.
The outside is crisp and the inside is soft and delicious!
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