I either make much too little, or much too much mashed potato for a meal. Here's what you can do if you happen to have extra mashed potato.

Since I had a lot of potatoes at home, I decided to make croquettes.Make sure to mash and season the potatoes well. Recipe by Buppi-

I've been making these croquettes for about 15 years and is my children's favorite dish of mine.The key is condensed milk and raw onion.I used to add sugar to the filling, but I realized that condensed milk results in a creamier finish.The raw onion will cook through when the croquettes are deep-fried, and will add flavor.I've based these tips off cookbooks. Recipe by Puyomi.

If you have leftover mashed potatoes consider making croquettes. Or as I call them “fried mashed potatoes “. I made these with just cheese and scallions but you can add a meat if you like. This makes a great side or appetizer.

Its an asignment for a school cooking project. This is my friend's mom recipe.

all that's left!

My grandma used to cook this one for us❤️ She lived for a hundred years 🥳

These fries are one of my family's favorites!Please check out my Fried Okraas well!I also recommend giving this batter recipe,, a try. If you coat vegetables that have already been dipped in panko in this batter, they'll fry even more beautifully!I recommend using Irish Cobbler potatoes (it is a type of yellow potato) for this recipe. Nutmeg is optional: these croquettes will be delicious regardless.For Step 7, please combine the ○ ingredients to make a sauce. Recipe by Yuuyuu0221

Made the for brunch. Sooo good!

When deep-frying, use enough oil to fill the pan 2~3 cm deep at least. and transferring on a wire rack to drain oil and release steam makes them crispier and healthier. Croquettes are very popular dish in japan many people like and delicious with Worcestershire sauce.

To retain the potato flavor, I eliminated the other ingredients!I first made this dish for the Moon-viewing festival. But it was well-received by my family that I always shape croquettes into balls like this.Make sure that the coatings of flour and panko sticks to the potato balls.When forming the balls, squeeze hard as if you're squeezing the air trapped inside! Squeeze the balls once more before deep frying to prevent them from exploding when dee-frying. Recipe by Ru-ru