Potato And Bacon Crisps Food

IRISH POTATO CAKES

Steps:

• Combine 2 cups leftover mashed potatoes, a heaping 1/3 cup flour, 2 tablespoons milk and 1 tablespoon chopped mixed herbs in a bowl; knead until smooth. Season with salt and pepper. Divide into 4 balls on a floured surface and flatten each into a 3-inch patty. Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat; add the patties and cook until golden brown, 4 to 5 minutes per side, adding more butter to the pan as needed. Season with salt.

POTATO CROQUETTE

Steps:

• Boil the potatoes until fork tender, and let cool for 20 minutes.
• In a large bowl, mash the potatoes. (For a creamier texture, use a potato ricer.) Add the Parmigiano cheese, chopped parsley, and season with salt and pepper. Add one egg and mix well, until all the ingredients are evenly distributed.
• Grab a handful of mashed potatoes and press into logs that are 1 1/2-inches thick by 3 inches long. With your finger, create an indentation in the middle of the log and add a slice of mozzarella. Close up the logs and make sure the mozzarella is fully covered. Reshape if necessary.
• For the batter, dip potato logs in a beaten egg and cover with breadcrumbs.
• Heat the extra-virgin olive oil in a large pot to 350 degrees F.
• Fry in the oil in batches until the potato croquettes are crispy and golden brown.
• Let drain on a paper towel lined plate, and serve warm.