This is a great recipe for utilising leftover mashed potatoes! I made some modifications to dial up on flavour. I added more herbs and chili powder. When I added the egg, the mixture became very wet and difficult to handle so I added a tablespoon of cornstarch and did 2 experiments. 1) Coated the mixture with breadcrumbs before frying them while 2) I mixed the breadcrumbs in before frying them. Option 2 turned out wonderful. I pan fried them for 9-10 minutes and it was so crispy and flavourful. On my stove top, at 8 minutes, it still wasn't crispy enough. Thanks for this recipe.

Reviewed On: Sep. 1, 2009

This was a good base recipe but needed more oomph or it'd be too bland for me. I added bacon and sautéed it first, put it aside when crispy and then used the fat (I know it's terrible but so yummy). I added extra EVOO around 1 1/2 tablespoons)(eyeballed it) and sautéed the zucchini and asparagus for around 10 minutes. I then added leftover fresh spinach, sautéed just wilted, added 1 cup of half & half with a splash of white wine, 1 teaspoon of salt and 1 1/2 teaspoon of red chilli powder. Simmered for around 7-10 minutes. Finally, I added the cooked thin spaghetti and mixed it with 1/4 cup or so of parmesan. Served it with more parmesan on top. It was really good but with the amount of fat and cheese that I put in it, it can only be on the menu once a month!

Reviewed On: Aug. 13, 2009

Yum! Easy to make and fast! Had this for lunch today with soup. I made some modifications and used what I had on hand. Used honey wheat bread and topped it with mozzarella instead. It was almost pizza-like. I baked it for 5 minutes and then broiled for a minute as the edges started to burn after that. I'm going to make it again for my husband to go with our meatball/tomato sauce penne tonight.

Reviewed On: Aug. 4, 2009