I Loved this recipe… If you are making these and they fall apart in the pan, you are using too much oil. Also when you make the mash potatoes do not add too much butter and milk. If the mashed potatoes are too soft they will fall apart and the most important is do not forget the eggs. I will continue to make these. They were very easy and my family loved them. Thank you for the recipe.
Very good recipe, although next time I will omit the salt as the cheese added a good amount (based on other reviews, I used romano and cheddar). I also used minced fresh onion instead of dried and baked the croquettes at 400 degrees for about 15 minutes on each side. I sprayed them with a little olive oil before putting them in the oven, and they turned out nice and crispy without all the extra grease. I will definitely make these again!
Added more cheese and some flour to the potatoes as some had suggested. Used Panko crumbs instead of regular so that they turned out nice and crispy on the outside. Will make again—will try with sharp cheddar next time. 4 cups of potatoes made too much for 4 servings–will cut in half next time.
I served these as an appetizer. Everyone enjoyed them, even my daughter who hates mashed potatoes came back for thirds on these! I used cold mashed potatoes (with garlic and ham pieces) and frozen Romano cheese. I rolled a ball the size of a heaping Tablespoon and squished it a little and deep fried in a deepfryer for 1 minute and served with ketchup. Next time I will freeze the patties before frying.
Instant (chunky) mashed potatoes will work, but I have to add a caveat…form them into balls and roll into bread crumbs. (will be messy) Place them on a cookie sheet covered with wax paper and place them in the freezer for about 40 minutes. They will retain their shape during frying this way. Drain on brown paper and keep warm in the oven. (about 180 degrees)My dinner guests just raved about them! – I also used some fresh parmesan for the cheese-lesser amount- and omitted the bacon. Went well with the salmon .
Absolutely the best potato cakes I have ever made. My family loved them. I added fried bacon instead of bacon bits and mixed cheese. The bread crumbs made all the difference. I usually have issues with my potato cakes falling apart when I made them in the past. I also made about a 2″ ball with the potatoes and rolled it in the bread crumbs and flattened them slightly. The size seemed to also make a difference. I added a bit of flour to the potatoes to make them stiffer and easier to work with. They were a huge hit with both ketchup and ranch dressing. Will make them everytime we have leftover mashed potatoes.
1 1/2 pounds Russet potatoes, mashed
3 medium eggs, divided; 1 for filling, 2 for coating
1/2 cup shredded mozzarella cheese
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