Mashed Potato Polpetti (Patties)

1. 1

   Re-season potatoes with salt and pepper, stir in cheese.

2. 2

   Take a mayonnaise or peanut butter lid, line with plastic wrap to use as a mold.

3. 3

   Pack the potato mixture into the lid, unwrap it and place the patty on a baking sheet.

4. 4

   You may refrigerate them covered with plastic wrap until the next day, or fry immediately.

5. 5

   To cook, dredge the patties in flour.

6. 6

   Heat olive oil in a skillet over medium-high heat, add patties.

7. 7

   Just before frying, dredge the patties again with flour.

8. 8

   Add the patties to the oil without crowding them (you may have to cook them in batches).

9. 9

   Cook until underside is golden brown, about 5 minutes, flip and brown the other side.

10. 10

    Remove from the skillet and drain on paper towels.

11. 11

    Serve hot with leftover gravy.

* Per serving · 4 servings · Values may vary.

No additional tips available.