2/3 cup milk
2 cups HCF instant mashed potatoes
1/2 cup chopped green onion
1 egg, beaten
1 cup seasoned bread crumbs
1 cup vegetable oil for frying
Boil 1 /4 cups water in a 2-quart saucepan over high heat.
Remove saucepan from heat and add milk.
Stir in potato flakes and season to taste with salt and pepper.
Add onion and egg to prepared potatoes; stir to combine and set aside.
Place bread crumbs in a medium-size bowl.
Scoop potatoes, 1/4 cup at a time, into bowl with bread crumbs.
Press potato cakes into bread crumbs until completely coated.
Place coated potato cakes on a sheet of wax paper and set aside.
Heat vegetable oil in a frying skillet over medium-high heat to 375 degrees.
Fry 3 to 4 potato puffs at a time for 2-3 minutes or until golden brown.
Optional flavor add-ons: Add 1/2 cup cubed mozzarella or muenster cheese, 1/2 cup crumbled cooked bacon or 1/2 cup cooked and chopped shrimp to potato mixture before coating with crumbs and frying
No Nutritional Information Available
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