Leftover mashed potatoes can still be thrilling if shaped in cakes. The addition of arugula’s peppery flavor adds quite an interesting note to this old favorite. A simple but rewarding recipe.
Yield: 12 to 14 puffs, depending on the size
Time: 30 minutes
- 2 cups (650 g) mashed potatoes
- 4 Tbps all purpose flour
- 2 large eggs, lightly beaten
- 1-2 cups (50 – 100 g) arugula, washed and tough stems removed
- salt and freshly ground pepper
- 1 Tbsp olive and more for frying
- Parmesan cheese (optional)
Place arugula in a saucepan with a tablespoon of olive oil and cook it just until lightly wilted. Remove from heat and let it cool a bit. Squeeze as much liquid off the arugula and chop it roughly. Set aside until ready to use.
Whisk eggs lightly in a medium bowl. Add the flour, salt, and pepper. Add mashed potatoes and arugula. Stir just until combined. If the mixture seems too runny add more flour by the tablespoon.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When oil starts shimmering, add heaping tablespoons of potato mix to the skillet. Work in batches, do not overcrowd the skillet. Flatten puffs a bit with a spatula and space them so that they do not touch. Cook flipping once, until golden and crisp about 2-3 minutes per side. Add more oil between the batches and warm it up. Continue frying until all batter has been used up. Drain puffs on paper towels.
Serve with a sprinkle of Parmesan cheese.