Ingredients
2 cups mashed potatoes (without added milk and butter)1 egg, lightly beaten1 tablespoon minced chives1 teaspoon minced fresh parsley3/4 teaspoon salt1/8 teaspoon dried minced garlic1/8 teaspoon pepperDash dried rosemary, crushed1/2 cup shredded sharp cheddar cheese4 tablespoons canola oil, divided
Preparation
In a large bowl, combine the first eight ingredients. Stir in cheese.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil; press lightly to flatten. Cook in batches for 2-3 minutes on each side or until golden brown, using remaining oil as needed. Drain on paper towels.
