This was a good use of 3 cups leftover homemade mashed potatoes. We tried this recipe: https://www.thespruceeats.com/potato-korokke-2031283. Our modifications: for the patties, we folded in 3 cups mashed potatoes, ½ cup frozen sweet peas (rinsed and drained), ½ cup frozen yellow corn kernels (rinsed and drained), and a dash each salt and black pepper. For the coating, we used ¼ cup flour, 2 eggs, and 1 cup unseasoned breadcrumbs. To form each patty, we used an metal oval ½ cup measure, and then we gently flattened each patty to 1″ thickness. We heated a 10″ cast iron pan on medium, and then added enough neutral vegetable oil to ½” deep. We placed 3 patties in the pan at a time. We let the patties brown on each side and then placed on a paper towel-lined plate. This yielded 6 patties total. This turned out to be a labor-intensive recipe, even though it was tasty. (Sept. 2020)
Cooking Adventures 