This simple recipe is a great way of using up leftover mashed potatoes. Serving size is dependent on how much leftover mash you have!
Of course you can make this recipe with fresh mashed potato, but if you’re looking for a simple way of using up leftovers, then this offers a fresh twist on an old favourite, and is 100% Kosher for Passover!
These are a vegan-friendly alternative to our Wild Animal Schnitzels and Beef ‘Bearger’ Patties, but like those recipies, we’ve used cookie cutter animals to create the shapes. These are super quick and easy to make, and great fun for the kids to help prepare, too, though we advise adult supervision, as the cutters can be sharp! We bought ours on Amazon and you can find the link for the exact cutter we used here. For larger portions we recommend the Ann Clark cutters, here or the grizzly bear, here.
Ingredients
- Cold Mashed Potato
- Egg
- Matza Meal
- Salt
- Pepper
- Garlic Powder
- Onion Powder
- Oil for frying
Method
- Ball cold mashed potato into golf ball-sized rounds.
- Beat 1 egg (or more as needed)
- In a separate bowl, pour in matza meal and season with salt, pepper, garlic powder, onion powder or any other herbs and spices of your preference.
- Dip potato balls in egg and then coat with matza-meal mixture.
- Put uncooked croquette balls into a refrigerator for 20 minutes to firm up.
- In a deep pan, add enough oil to cover 1 layer of croquettes.
- Heat oil for frying (Ta’am Tip: Put in a chunk of carrot into your oil to prevent your croquettes from burning. Keep carrot in until the end of the frying process. When you see bubbling around the carrot, your oil is hot enough to start frying your croquettes).
- Fry croquettes in small batches, ensuring that they have enough room on all sides.
- Fry until golden brown and crispy (approx 5 minutes).
- Remove with a metal slotted spoon and drain excess oil by placing croquettes on a paper towel-lined plate or tray.
Can be frozen or chilled and reheated in an oven or on a hotplate.
