Combine the leftover mashed potatoes with any other ingredients you like in there. This time around I had Serrano ham, Gruyere cheese and some scallions, which just so happen to be my favorite in mashed potatoes. I also added 1 egg in to help them bind.
Mix that all together really well until everything is nicely combined.
Place into the fridge for 30 minutes so that the mixture comes together. If the mixture is too loose, add some flour in to bind it a bit.
Set up three containers. I like to use tupperware flat rectangular containers, but whatever floats your boat.
Fill one up with flour, the other with the 2 remaining eggs and the third with panko breadcrumbs.
Season flour and breadcrumbs with salt, pepper and garlic powder. Add parsley to breadcrumbs. Mix to combine.
Remove mashed potato mixture from the fridge and form a patty with your hands about 4-5 inches in diameter.
Dip into the flour first, making sure both sides are nicely covered.
Next, dip into the egg wash covering both sides evenly.
Finally dip into the breadcrumbs, pressing down firmly on each to make sure it gets covered.
Fry these little beauties in a pre-heated pan with 1 tablespoon of olive oil and a tablespoon of butter. Fry on medium heat until golden brown on each side, about 5 minutes per side. Serve immediately.
You can also make this in a 450-degree oven. Make sure to oil the bottom of the pan and to spray the tops of these babies with spray oil so they get nice and golden brown.