Herb-Infused Mashed Potato Patties

1In a large mixing bowl, combine the mashed potatoes (240 grams), minced shallot (1 small), parsley (2 tablespoons), chives (1 tablespoon), dill (1 tablespoon), and garlic (1 small). Mix thoroughly to evenly distribute the herbs and aromatics.

2Season the mixture with salt (¼ teaspoon) and freshly ground black pepper (¼ teaspoon), adjusting to taste.

3Add the lightly beaten egg (1 large) to the potato (240 grams)-herb mixture and stir until fully incorporated. This will help bind the patties together.

4Sprinkle the flour (2 tablespoons) over the mixture and fold it in gently until the mixture holds together well enough to form patties. Add a little more flour if the mixture feels too wet.

5Divide the mixture into 6 equal portions and shape each into a round, flat patty approximately 2 cm thick.

6Heat a non-stick skillet over medium heat and lightly grease it with cooking spray or brush with a small amount of vegetable broth to keep it oil-free.

7Place the patties in the skillet and cook for 4-5 minutes on each side, or until they develop a golden-brown crust and are heated through. Avoid flipping too early to maintain their shape.

8Once cooked, transfer the patties to a paper towel-lined plate to absorb any excess moisture.

9Serve the herb-infused mashed potato (240 grams) patties warm as a savory snack or side dish, optionally garnished with additional fresh herbs.