I grew up in a family that always ate leftovers. At least one meal a week was based on the leftovers from Sunday dinner. Roast beef became beef stew. Grilled chicken became chicken salad sandwiches. When I visit my mom I often end up with a meal of odds and ends from the week. A little of this, a little of that, makes a tasty meal.
In cooking our big weekly dinners there are often leftovers. Frequently they become lunch and save me from the corporate cafeteria. Sometimes though I decide to work them into a weeknight meal. This past weekend we had mashed potatoes and a variation on sauteed corn with leeks. A few ingredients, a hot skillet and tasty side was born to go along with chicken breast.
Potato and Corn Patties
Prep time: 5 minutes
Total time: 15 minutes
- 1 to 1 1/2 cups leftover mashed potatoes
- 1/2 cup leftover sauteed corn with leeks
- 1 egg, well beaten
- 1/4 cup grated Parmesan cheese
- 1/4 cup Panko bread crumbs
- 2 Tbsp. unsalted butter
- 1 Tbsp. olive oil
- sea salt and cracked black pepper
- Combine potatoes, corn, egg, cheese and bread crumbs in a bowl. Mix to combine. Let rest for 5 minutes.
- Heat a non-stick skillet over medium heat. Add the butter and oil, swirl to melt and combine.
- Scoop out a 1/2 cup of the mixture and place it in the skillet. Repeat until the mix is used up. Press down slightly to compact the mix and increase the surface area of the patty.
- Cook for approx. 3 minutes on the first side and then gently flip the patties over. Cook for another 2-3 minutes until both sides are nicely browned.
- Sprinkle with a bit of sea salt, a grind of black pepper and serve.
Reheat the mashed potatoes in the microwave for 1 minute before starting. It makes for easier stirring.