quarts prepared instant mashed potatoes, cooked dry and cooled
1-1/2
cups (6 ounces) shredded Wisconsin Colby or Muenster cheese
4
eggs, lightly beaten
1-1/2
cups all-purpose flour, divided
3/4
cup chopped fresh parsley
1/3
cup chopped fresh chives
1-1/2
teaspoons dried thyme, rosemary or sage leaves
2
eggs, lightly beaten
In large bowl, combine potatoes, cheese, 4 beaten eggs, 3/4 cup flour and herbs; mix well. Cover and refrigerate at least 4 hours before molding and preparing.
To prepare, form 18 (3-inch) patties. Dip in 2 beaten eggs and dredge in remaining 3/4 cup flour. Cook each patty in nonstick skillet over medium heat 3 minutes per side or until crisp, golden brown and heated through.
Serving Suggestion
Serve warm with eggs or omelets, or serve with sour cream and sliced pan-fried apples or applesauce.
Variation
Substitute Wisconsin Cheddar or Smoked Cheddar for Colby or Muenster.
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