Mashed Potato Cakes
If for some reason there are leftover mashed potatoes, which never happens so just make some more mashed potatoes to make these cakes.
Adapted via Food52.com
Serves: 6 to 8
Leftover Mashed Potatoes (or make another batch here)
3 tablespoons olive oil, plus more for frying
1 1/2 cups broccoli florets
1 clove garlic, crushed
1/2 cup grated sharp cheddar cheese
2 large eggs, beaten
2 1/2 cups panko crumbs
Poached eggs for serving (optional)
Heat the olive oil in a medium saucepan over low heat. Add the broccoli, garlic, and a large pinch of salt; stir through. Cook until the broccoli is completely soft and everything is lightly caramelized, about 20 minutes. Remove the broccoli from the pan and chop it finely.
Add the broccoli to the mashed potatoes, along with the cheddar, eggs, and 1/2 cup panko. Combine thoroughly.
Put the rest of the panko in a shallow dish and season with salt and pepper. Form the potato mixture into small cakes (about 2 inches in diameter) and coat them well in the panko.
Heat the oven to 250° F and arrange a cooling rack on a rimmed baking sheet.
Set a large heavy skillet over medium heat and cover the bottom of the pan with a thin layer of olive oil. When the oil is hot, fry the potato cakes in batches (don't crowd the pan!) until browned, about 2 minutes per side.
Transfer the cakes to the rack as they're done, and keep them warm in the oven while you cook the rest. Serve warm with a poached egg on top of each cake, if you like.