Ingredients

The following ingredients have 4 Servings
  • 1 cup all-purpose flour, (divided, plus more as needed)
  • 3 cups chilled leftover mashed potatoes
  • 1/4 cup nutritional yeast flakes
  • 2 tablespoons vinegar-based hot sauce (such as Cholula), (or to taste)
  • About 1/4 cup canola oil, (or another high-heat oil)
  • Vegan sour cream, yogurt or cashew cream
  • Salsa
  • Chopped chives

Instruction

  • Place 1/2 cup of flour into a small bowl.
  • In a separate, large mixing bowl, stir together the mashed potatoes, another 1/2 cup of flour, nutritional yeast, and hot sauce. If the mixture seems too soft, add a few more tablespoons of flour.
  • Add 1/4 cup of oil to a medium nonstick skillet and place it over medium heat. Allow the oil to heat up for minute or two.
  • When the oil becomes shimmery, shape about 1/4 cup of the mashed potato mixture into a patty, then carefully dredge both sides in the flour.
  • Carefully place the patty in the skillet. Repeat and add a few more patties to the skillet if they'll fit, but be careful not to crowd them.
  • Place the remaining potato mixture in the fridge or freezer to chill while the patties cook.
  • Cook the patties for 3-4 minutes on each side, flipping carefully between sides.
  • Transfer the cooked patties to a paper towel-lined plate to drain.
  • Repeat until all of the potato mixture is used, adding oil to the skillet if needed between batches if needed.