Prep Time: 20 minutes
Cook Time: 3 minutes (deep fried) or 6 minutes (baked)

Oil
2 cups ready made or leftover mashed potatoes
1 tbsp. chopped fresh flat leaf parsley
1/4 tsp. paprika
Kosher salt
Fresh ground pepper
1 1/2 cups flour
3 eggs, lightly beaten
1 1/2 cups crushed corn flakes (crush the corn flakes by putting them in a plastic zipper bag and use a rolling pin)

1. Preheat oil to 350 degrees or oven to 375 degrees

2. Combine mashed potatoes, parsley, paprika, salt and pepper to taste. Using a small ice cream scoop or tablespoon, form the potato mixture into small balls and place on baking sheet lined with parchment.

3. Prepare 3 bowls for breading the potato balls. Put the flour in one bowl, beaten eggs in the second bowl and the crushed corn flakes in the third bowl. Bread the potato puffs by placing them in the flour then the egg and finally the corn flakes.

4. If you are deep frying them, add the potato puss to hot oil; gently fry them until they are golden brown and crispy… about 3 minutes. Transfer puffs to paper towels to drain. If baking them, place on a baking sheet lined with parchment paper and dot with oil. Bake until golden brown, about 6 to 8 minutes.

Makes 8 servings of 2 puffs each.

Per serving: 220 calories, 40g carbohydrates, 7g protein, 3g fat, 1g fiber, 80mg cholesterol, 310mg sodium.