Combine all ingredients except fat; mix well. Shape into six patties. Brown well in hot fat, about 4 minutes on each side.
Note: Leftover mashed potatoes or instant mashed potatoes, prepared according to package directions, may be used in this recipe.
Stuffed baked potatoes
6 servings
6 medium-size baking potatoes
1 package (3 ounces) cream cheese, at room temperature
⅓ cup milk
1 teaspoon salt
⅓ cup butter or margarine
Paprika
Rub potatoes with a little fat if soft skins are desired. Bake at 425° F. (hot oven) 50 to 60 minutes, or until potato is soft when pressed. Slash tops lengthwise and crosswise. Fold back flaps, scoop out inside, and mash thoroughly.
Soften cream cheese and blend in milk, salt, and fat until smooth and creamy. Add cream cheese mixture gradually to hot potato, blending thoroughly.
Stuff skins with potato mixture. Sprinkle with paprika. Return to oven a few minutes to brown tops.
Green bean-mushroom casserole
6 servings