Sky > wrote:

> Anyone have suggestions what to
> do with leftover mashed potatoes?

As posted before...

I'd make rissoles or similar on the lines of Chicken Pojarski. Here is
my recipe.

Chicken Pojarski
(can also be transliterated as Pojarsky, Pozharsky, etc.; Pojarski, who
invented this dish, was an innkeeper in Torzhok, Russia in 1820's.)

500 g (about 1.1 lb) chicken flesh (chicken breasts are often used, but
the original recipe called for the whole boneless and skinless
chicken; If I use chicken breasts, I sometimes add some skin
for better flavour. Chicken thighs, especially boneless for
easier handling, are very good)
2 eggs, separated and the whites beaten a bit
salt and pepper to taste
200 g (about 0.4 lb) stale white bread, torn and soaked in water (or in
milk or cream) and squeezed out
1 cup dried breadcrumbs
about 2 tablespoons clarified butter (or even ghee) for frying

Put chicken flesh and white bread through the mincer/grinder. In a
dish, mix everything well together with egg yolks and whites. Add salt
and pepper to taste and mix well again. If the mixture is too dense,
add some ice-cold water and mix well again. Form into oblong-shaped
cakes, using about 1 heaped tablespoon or a bit more of mixture for
each. Roll them in breadcrumbs, flatten them to about 1 - 1.5-inch
thickness and pan-fry in butter (or ghee) over medium heat for 4-5
minutes on each side till golden-brown. Don't overcook them. Serve
with mashed potatoes, or chips (french-fried potatoes), or peas, or
buckwheat kasha, or green vegetables, or cauliflower, or any combination
of the above.

Variations: Add sour cream (50-75 g) (1.8-2.6 oz) mixed with finely
minced garlic (3-4 cloves) to the mixture before frying (that's what I
usually do). Or add some dill to the mixture. Or make Chicken
'Uzbekiston' (sic): pound a chicken fillet very flat; put some more
chicken breast meat through the grinder together with some onions; add
to the mixture some minced cashew nuts, salt, pepper, butter, and egg,
and mix well. Put the mixture in the centre of the flattened fillet and
roll the flesh round it, so that the mixture is sealed inside the
fillet. Secure it with some toothpicks if necessary. Roll in
breadcrumbs and pan-fry in hot clarified butter or ghee.

Victor