In Nigella's Kitchen there's an entire section dedicated to leftovers. Naturally, it's a bit odd to be giving someone a recipe in order to have leftovers because that's anathema to the very reason for recycling food we've cooked the day before. So today I am going to share a super-quick recipe to use up leftover mashed potatoes but I will be breezy insofar as quantities and whatnot are concerned. After all, only you know how much mash you have left and how many people you think you can make patties for.
I make my mash with a bit of sour cream and butter but, of course, if you really want to get a mash out of this world, you really ought to add lots of Parmesan and I really do mean go for it generously. Store in the fridge overnight and take it out about an hour before you're ready to make your patties.
Warm the oven to 180C and get going with eggs (two-to-three whole ones, depending on how much mash you're working with), peppers (one I'd say, make it red) and shallots (again, two-to-three). The aim here is to cut finely both pepper and shallots, then to add them to the mash and the eggs. Incorporate them well with a spoon and taste for salt, although you'll probably find that you won't need any if your mash was satisfactory to begin with.
Spoon the potato concoction (aim for four or five spoonfuls) on a non-stick baking sheet and lightly press each patty down so that it looks burger-size or so. Stick into the oven for 45 minutes and enjoy nice and hot. They don't look like much, but they taste really great.