I made these for breakfast on the weekend and they were so tasty. I used leftover mashed potatoes, mixed in some fresh parsley and some salt and pepper, and then fried them in a little olive oil.
But the real secret is how I had made the potatoes the night before. I put the potatoes through a ricer and then added Imagine Creamy Potato Leek Soup. This makes the potatoes very smooth and flavourful and they have a creamy texture, unlike the more watery texture with rice milk.
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