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Mashed Potato Cakes

Created by Shanni on December 18, 2012

2 1/2 cups plain mashed potatoes, slightly cooled (without anything added to them after mashing, about 4 large baker potatoes, peeled)
1 egg, beaten
2 tablespoons butter, softened
3 tablespoons cream cheese
1/4 cup whipping cream
1/2 teaspoon onion powder (optional)

Salt and pepper
Flour, for dredging
2 eggs, beaten
2 cups croutons, crushed in a food processor to make fine crumbs (garlicy flavored croutons are the best)
Oil, for frying

Step 1: In a bowl, combine mashed potatoes, egg, butter, cream cheese, heavy cream and onion powder. Add in salt and pepper. Refrigerate mixture for 1 hour or more.
Step 2: Using a tablespoon and your hands, form 24 balls of the potato mixture, then gently press to flatten them only slightly. Dredge the potato balls in the flour.
Step 3: Dip each potato ball in the beaten egg mixture to thoroughly coat (but making sure to let the excess egg mixture drip off). Roll each ball in the crushed crouton crumbs.
Step 4: Heat the oil in a heavy skillet over medium-high heat.
Step 5: In batches of 4-6 (depending on the size of your pan), fry the potato balls until golden. Drain on paper towels and serve hot.