Last weekend, my younger daughter, Alex, brought home two books that she borrowed from the school library. The books feature her favorites — cheese and potatoes. She lost no time in showing me the books and, sometime after midnight, we leafed through the pages together while she pointed out which dishes she’d like to try at home.
The next day, Alex slept through most of the morning. I decided to surprise her by cooking two dishes from the 50 Ways With Potatoes cookbook by Rosemary Wadey. My adaptations of Ms. Wadey’s recipes, anyway. The first dish is potato fritters.
Ms. Wadey’s recipe does not include any meat but since we had leftover sautéed ground beef and sausages, I decided to incorporate meat into my potato fritters. And, to make Alex even happier, I made a cheese dip to go with the fritters.
Potato fritters
Ingredients
- 1 and 1/2 cups mashed potatoes
- 1/2 cup cooked meat (ground meat, sausages, bacon, ham… whatever you have)
- 1 egg beaten
- salt to taste
- pepper to taste
- finely chopped herbs (I used thyme and parsley but you can substitute whatever you prefer and whatever goes well with your choice of meat)
- 1/2 cup cooking oil for frying
Instructions
- Mix together the mashed potatoes, meat, egg, salt, pepper and herbs. Form into seven to eight balls.
- Heat the cooking oil.
- Place a potato-meat ball into the hot oil. Using the back of a spoon, flatten into a disc about half an inch thick. Cook two to three patties at a time so as not to overcrowd the pan. When the underside is nicely browned, flip the patties over and brown the other side. As each patty cooks, transfer to a plate lined with paper towels to get rid of the excess oil.
- Arrange the potato fritters around a plate and serve.
Recipe Notes
Recommended dipping sauce:
In a small bowl, pour in the milk or cream. Add the cheese. Put in the microwave, cook on high for 45 seconds or just until the cheese melts. Stir until smooth. Season with salt, pepper and chili flakes. Serve with the potato fritters.
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Ohhh.. I think, this recipe will make a great snack. I will try this soon! Yummmy here I come!
Make them smaller and they’re a great finger food too. :)
Connie, thanks for your great recipes! I noticed that you changed your layout and I can’t seem to find the Search box. Did you remove it? It used to be on the upper right hand corner… Hope you can direct me to it. Thanks!
You’re the second person to complain about that. Actually it’s on the right side just below the banner, next to the links (black bar). It seems that it’s “invisible” on some browsers. I’ll try to fix it.
Thanks Connie! You’re right. I can see it using Internet explorer but its “invisible” in Google Chrome.
At any rate, I’ve reinstalled the Google Search box on the banner. :)
this will be good for left-overs too :D
Ms. Connie,
This is another very versatile and practical recipe. Could be served any time of the day and can be served as an appetizer, side dish or even the main course.
I have even tried makig this using instant mashed potato although home made is still the best! I usually stir in the grated cheese in the fritter mixture or cube the cheese and “wrap” the potato mixture around it. The MELTING cheese is so good with the potato!
A mayonaise with catsup dip goes well but if you want a healthier option, SALSA also works well.
I went through the recipe. It looked tempting and decided to make it. I thought I want the fritters crunchy outside and soft inside when done. So, I added some cornmeal to it. Oooh, Connie, they turned out the way I wanted and were good! Really good! The best thing about this recipe is you can add whatever you want.
Thanks for sharing!
thanks for sharing this recipe, btw, i like the old layout especially the color hehe..more power to you and GOD BLESS!
Can’t use that anymore. The theme was old, there were scripts that were using up too much server resources. But the colors right now will be changing now and then hehehe
I wanted an easy cheese dip recipe and I stumbled into one right here. Thanks! :)