If there are two things you can take away from my cooking style by reading this blog, they are: 1. I enjoy recipes that are tweakable/adaptable/otherwise easy to play with; and 2. It hardly bears repeating, but…potatoes.
It should hardly be surprising, then, that I’m sharing these leftover mashed potato cakes with you. In addition to fulfilling the criteria above, they’re tasty, and they put leftovers to use. So, win/win/win/win.
Colin always half-jokes about how I’m going to clog his arteries and give him diabetes and make his heart explode because of my cooking. Never mind that I use olive oil and make vegetables with every meal, because he is convinced I am going to be the death of him.
Then he asks me to make chicken fried steak and I tell him that if his heart explodes it’s partially his fault because he ALWAYS asks me to make this — seriously, every time we have cube steak in the freezer — and he says that because it’s only a sometimes food it’s still all my fault.
I guess if I plan on ever having kids, I should get used to everything being my fault.
He’s right, though. Chicken fried steak really, REALLY should only be a sometimes food. Like, maybe a couple of times a year food. Because it’s double (or triple) battered and breaded, fried in oil that does not come from olives, then slathered in a creamy white gravy made of grease, flour, whole milk and salt. And usually served with creamy, buttery mashed potatoes. And vegetables. Because I care about my boyfriend’s arteries, and my own.