I was fortunate enough to be able to buy 200 lbs. of potatoes from a local farm this year, and they were only $.10 a pound.
Of course, that means lots and lots of potato soup, baked potatoes, and mashed potatoes. I found a way for us to use up some of the leftover mashed potatoes by making them into potato croquets.
All you need to do is:
Mix together 1/2 cup flour, 2 eggs, 1 cup shredded cheese, 1 tsp salt and 1/2 tsp pepper with 2 cups leftover mashed potatoes. Carefully shape into “patties” and dredge on both sides in cornmeal.
Fry in a traditional fat,
like beef tallow or coconut oil until golden brown, approximately 3 minutes. Butter can be used, but be careful of scorching. Flip over and fry on the other side for another 2-3 minutes.
Serve with pepper gravy, if desired.
Make the gravy by first melting 4 tablespoons butter in a pan, and adding 4 tablespoons flour. Allow to cook for 1 minute to remove the “raw flour” taste. Add 2 cups of milk, 1 tsp salt and 1 tsp pepper. Stir constantly, allowing gravy to thicken. Perfect as a side dish, for breakfast or any time.