Ingredients
-
2 cups mashed potatoes (without added milk and butter)
-
1 tablespoon minced chives
-
1 teaspoon minced fresh parsley
-
3/4 teaspoon salt
-
1/8 teaspoon instant minced garlic
-
1/8 teaspoon pepper
-
1 dash dried rosemary, crushed
-
1/2 cup shredded sharp cheddar cheese
-
4 tablespoons canola oil, divided
-
1 egg, lightly beaten
Instructions
- In a large bowl, combine the first eight ingredients.
- Stir in cheese.
- Heat 2 tablespoons oil in a large nonstick skillet over medium heat.
- Drop batter by 1/4 cupfuls into oil; press lightly to flatten.
- Cook in batches for 2-3 minutes on each side or until golden brown, using remaining oil as needed.
- Drain on paper towels.