potato croquet patties

• 4 cup leftover mashed potatoes mixed with 1/4 cup flour
• 1 scallion finely sliced, white and light green ends
• 1 clove minced garlic
• 1/4 cup cream cheese
• 1/4 cup shredded swiss cheese
• 1 tsp salt and pepper
• 1 egg, beaten
• 1/4 cup flour
• 1/2 cup panko Japanese style breadcrumbs
• 2 beaten eggs
• 1/4 cup oil for frying, may need a little more

1. Mix all ingredients for patties together.
2. Form 4 equal patties out of potato mixture.
3. Dredge patties one at a time in flour.
4. Both sides.
5. Dip both sides into egg then panko breadcrumbs.
6. Make patties into 1/2" thick.
7. Any thicker the interior will not heat through.
8. You want to fry in hot oil for a quick time to keep patties formed well.
9. .......NOTE.........
10. POTATO PATTIES ONCE ASSEMBLED MUST BE REFRIGERATED AN HOUR BEFORE FRYING.
11. Once thoroughly chilled heat oil in skillet .
12. Once oil gets hot fry each side until golden brown.
13. Enjoy
14. Recipe by taylor68too

leftover mashed potatoes, scallion, garlic, cream cheese, swiss cheese, salt, egg, flour, panko japanese style breadcrumbs, eggs, oil

Taken from cookpad.com/us/recipes/346470-potato-croquet-patties (may not work)