We upgraded our phones today. I’m never sure how I feel about upgrades when I do it. I always feel wasteful; I think I want my phone to shatter into a million pieces before I feel comfortable turning it in. But a not-scratched up phone and better speakers are starting to sway me.
These photos are still going to be dark because there’s nothing a phone’s going to do to make my already dark kitchen brighter after sun down.
I really thought that I had blogged about these before, but if I did, I called them something so archaic I can’t actually find them again.
I make these a lot in the fall as one of my repeat harvest dishes. This is the time of year where living in WNY is easy-our produce is finally in and it’s not too cold to want to go get it. I go and pick up a little of a lot of things, which is great to feel like I have a full kitchen but sometimes leaving a general sense of ‘now what?’.
I also find that vegetable patties like this are great to use up leftovers or produce that’s about to go. Use premade mashed potatoes and whatever you have lying around-including apples or applesauce. Really, use whatever you have. If you have left over roast squash, use that as a base instead of potatoes. Go wild with it.
Because it’s such a flexible dish there’s really no true recipe with quantities here.
3-4 potatoes’ worth mashed potatoes
bread crumbs (optional)
1-2 eggs (optional)
shredded or chopped (or frozen even) vegetables, assorted
Mix everything together, and fry over medium heat with a little oil or butter. Give it a minute or two per side to let everything heat up and come to a golden brown.
I top with additional cheese and bbq sauce.