Pan fried Colcannon croquettes

This is more an addendum to a recipe than a recipe by itself. Today we had leftovers for lunch (actually we had fruit puree with ice cream and leftovers) One of the mysterious containers at the back of the fridge was a bowl of Colcannon from longer ago than I care to admit. Always thrifty, we carefully examined it for funkiness and then decided to eat it. This is how we ate it, and it was delightful, every bit as good as the original dish.

Pan Fried Colcannon Croquettes

Some leftover mashed potatoes with winter greens or other excitement
1 beaten egg
6 saltine crackers (crushed)
1/2 cup of flour (I made this number up entirely)
salt
pepper
spices of choice (we used southwestern seasoning from Penzey's)
oil for frying

Pour oil into large skillet, to cover the bottom and maybe 1 cm up the side (or maybe 6.5 mm)
heat on medium hot until hot. (Not very precise I know)

While the oil is heating, shape the potatoes into patties the size of smallish hamburgers
Dip in beaten egg and dredge in a mixture of saltine crumbs and seasoned flour.

Fry in oil about 4 minutes per side until golden brown and delicious. Season with salt and pepper after comes out of the oil.

Adrian ate these with a Vidalia onion vinaigrette, I ate them plain.

They were excellent, and I hope the next time you have leftover mashed potatoes or colcannon or stamppot you'll try it, I think you'll like it.