Directions

This recipe calls for russet, or baking, potatoes. They're a dry, variety that mashes well. Other, waxier types, can turn gluey when mashed. You can use leftover mashed potatoes for this, but if you're cooking the potatoes just for this recipe, use 1 pound. Peel them, then cut them into chunks and boil until soft. Drain very well, and mash until smooth. For variety, you can mix in 1 ½ cups finely chopped broccoli when you add in the garlic and scallions. You can make and coat the patties up to a day in advance, storing them on a plate, tightly covered with plastic wrap, in the refrigerator. Dredge again in bread crumbs just before frying.

Place the mashed potatoes in a medium–sized bowl. Add the mustard, dill, garlic, scallions, hard-boiled egg, salt, and pepper. Mix until everything is thoroughly blended. Break the raw egg onto a dinner plate, and beat it with a fork until smooth. Place the bread crumbs on another plate. Use your hands (wet them, if you like, for easier handling) to form the potato mixture into 3–inch patties–about 1/4 cup apiece. Carefully dip both sides of each patty in egg and dredge lightly all over with bread crumbs.

Place a 10–inch skillet over medium heat. After a minute or two, add the olive oil, wait for about 10 seconds, then swirl to coat the pan. Add a little butter, if using. When the cooking surface is hot enough to sizzle a bread crumb, fry the patties for about 5 minutes on each side, or until golden and crisp. Remove the patties from the pan, and transfer them to a wire rack over a tray to cool. (This retains their crispy texture.) Serve hot or warm, with salsa