Saw this recipe in the current issue of Country Living. Since I had some rosemary still growing in the garden and some leftover mashed potatoes in the fridge, this recipe was the perfect way to use them both.
In a few tablespoons of olive oil, fry a chopped onion and 1 tablespoon finely chopped rosemary. Add salt and pepper and cook till the onion is soft, about 7 minutes.
To a large mixing bowl filled with 2-3 cups of mashed potatoes, add the onions and rosemary. Stir to combine.
Spread panko crumbs (need about 1/2 - one cup) in the bottom of a shallow dish. Make potato patties and press crumbs onto both sides of cake.
Cook cakes in batches, adding more oil as needed and turn once. Fry until golden brown and heated through, about 8 minutes.
Very yummy and a nice way to use up mashed potatoes. Love the rosemary flavour.