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Leftover Mashed Potatoes

Broccoli Mashed Potato Puffs

Leftover mashed potato puffs made with broccoli florets and cheddar cheese.
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Ingredients
  

  • 2 cup mashed potato leftover
  • broccoli florets cooked
  • 1 cup cheddar cheese shredded
  • 1/4 cup Parmesan cheese grated
  • 1 large egg
  • 1 cup Corn Flake Crumbs
  • 1/2 cup Panko Bread Crumbs
  • 2 cloves crushed/minced garlic
  • 2 scallions scallions, chopped reserve some of the green for garnish
  • Salt and Pepper to taste

Instructions
 

  • Pre-heat oven to 375 degrees F.
  • Mix together all the ingredients except the breadcrumbs.
  • Place the breadcrumbs and corn flake crumbs into a shallow bowl and mix together. Then line a baking sheet with parchment paper and begin to roll about a tablespoon of the mixture into a ball and then into the breadcrumb/cornflake mixture and place on baking sheet. Continue until there is no more mashed potato mixture. Place pan in refrigerator for about a 1/2 hour to chill the puffs.
  • When ready to bake, remove from refrigerator and bake in preheated oven for 20-25 minutes. Garnish with leftover scallions.

Notes

NOTE: I like to spray the puffs with a little olive oil before i bake them but you do not have to do this step. 
 
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