We love these as a side dish at Liliana's, a great local restaurant (RI!) and want to try them at home. Last night we tried just frying up the mashed potatoes in some olive oil, but they fell apart when we tried to flip them. I guess we should add egg to bind, right? Who has done this? Or maybe I should fry them in an oil/butter combination?
I'm not sure how to make the magic happen...
(I am talking savory here -- not the chocolate cakes containing mashed potato, although I must admit that I find that concept strangely intriguing...)
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