Culinary Confessional

Mashed Potato Polpetti 




  
3 cups mashed potatoes 
Grey salt and freshly ground black pepper 
1/2 cup grated Parmesan 
Flour, for dredging 
1/4 cup extra virgin olive oil 
Leftover gravy



Re-season potatoes with salt and pepper, stir in
cheese. Take a mayonnaise or peanut butter lid, line
with plastic wrap to use as a mold. Pack the potato
mixture into the lid, unwrap it and place the patty on
a baking sheet. You may refrigerate them covered with
plastic wrap until the next day, or fry immediately. 
To cook, dredge the patties in flour. Heat olive oil
in a skillet over medium-high heat, add patties. Just
before frying, dredge the patties again with flour. 


Add the patties to the oil without crowding them (you
may have to cook them in batches). Cook until
underside is golden brown, about 5 minutes, flip and
brown the other side. Remove from the skillet and
drain on paper towels. Serve hot with leftover gravy.



Approximate Nutritional Values:  http://www.food.com/recipe/mashed-baked-potato-casserole-170508