Ingredients

Left over mashed potatoes (I had about one cup)
1 egg
2 tbsp. flour
2 tbsp. breadcrumbs
Salt, pepper, garlic salt, dried basil, fresh grated Pecorino Romano... whatever flavour you like. If you like spicy, add a bit of chili powder.

 

The making of...

Mix all together. If you find the mixture too soft, add more flour and breadcrumbs... but just a bit at a time, like a tsp. or so.

Heat oil in fry pan over medium heat.

Roll a tbsp. of the potato mixture in your hands – yes, it will be sticky. Rinse your hands under cold water once in a while.

Place them in the pan – do not overcrowd. Lower the heat a bit so that they don't burn.

Keep a bit of oil in a plate and dip a fork in it – use it to flatten the pancakes to about 1/2 inch.

Turn pancake over after about 2 min. (when golden). Fry other side. If you want them darker or crispier, let them cook longer, flipping once in a while.

Place on brown paper or the like to absorb the oil.

Add more oil as needed and continue with remainder.

Experiment – you might want them smaller or larger. Next time, I will try smaller.

You can serve them as is, or top with a dollop of sour cream or Greek yogurt. Whatever you like.  In this picture, we had them with deviled eggs.

 

Compliments to Chef Aline!