Mashed potato patties are a fun way to use up Thanksgiving leftovers. This leftover mashed potatoes recipe features baked mashed potato patties that are perfect appetizers for snacking!
free from: gluten, soy, peanuts, fish, shellfish
If prosciutto is not already cooked and crispy, cook it in a ceramic nonstick over medium heat until diced pieces are crispy.
Combine leftover mashed potatoes, eggs, cheese, prosciutto, herbs, and salt.
Freeze potato mixture for 15 minutes.
Combine almond meal and parmesan cheese. Roll the potato mixture into 24 balls and gently coat them evenly in the almond parmesan mixture.
Place on two baking sheets lined with parchment paper or a silicon baking mat. Lightly flatten the potato balls into patties.
Bake at 400 degrees for 25-30 minutes. If you want yours a little more crispy golden brown, you can turn the broiler on for 2-5 minutes at the end (keep an eye on it - broilers can burn food quickly!)
Nutrition information will vary based on ingredients used. These mashed potato patties were calculated using 2 cups (4 servings) of my Greek yogurt mashed potatoes (https://nutritiontofit.com/greek-yogurt-mashed-potatoes/).
Nutrition information is calculated per piece.