Ingredients:

  • cups cold, leftover mashed potatoes (preferably seasoned)
  • /2 cup finely grated Parmesan cheese, plus 2 tbsp extra for coating
  • large egg, lightly beaten
  • /4 cup all-purpose flour, plus 1/2 cup extra for dredging
  • tablespoons fresh chives, finely chopped
  • /4 teaspoon ground black pepper
  • Pinch of freshly grated nutmeg
  • /4 cup vegetable or sunflower oil, for shallow frying

Instructions:

  1. Place cold mashed potatoes into a large mixing bowl.
  2. Add the beaten egg, 1/2 cup Parmesan, chives, pepper, nutmeg, and the initial 1/4 cup of flour to the mash. Mix gently until just combined; avoid overworking the mixture.
  3. Cover the bowl and refrigerate the mixture for at least 30 minutes to allow it to firm up, which is crucial for stability.
  4. Set up two shallow plates: one with the remaining 1/2 cup flour, and another with the extra 2 tablespoons of Parmesan cheese.
  5. Remove the mixture from the fridge and form it into 8 to 10 even-sized patties, approximately 1/2 inch thick.
  6. Lightly dust each patty first in the flour, then press gently into the Parmesan mixture to ensure both sides are evenly coated.
  7. Heat the oil in a heavy-bottomed frying pan over medium-high heat until shimmering.
  8. Carefully place the patties into the hot oil, working in batches to avoid overcrowding the pan. Fry for 3–4 minutes per side until they achieve a deep golden brown and crispy exterior.
  9. Transfer the cooked Parmesan Mashed Potato Patties to a wire rack or a plate lined with kitchen paper to drain off excess oil.
  10. Serve immediately, optionally seasoning with a fine sea salt just before serving.