Once the potatoes had cooled, I mixed in the other ingredients and put everything back into the refrigerator for another couple of hours.
Then, I wisely decided to make a test patty as after much deliberation, I opted to take Rosie's suggestion and make potato patties rather than puffballs. The deciding factor ended up being that with the patties I would not have to deep fry the potatoes.
I used a cookie scoop to measure out the right amount of potato mixture and then gently flattened the ball into a patty. I fried the patty in a bit of oil and served with a dollop of sour cream with a sprinkling of chives.
The Foodie daughter and I both decided that a bit of bacon would not be amiss and I finely chopped up some cooked bacon for the potatoes. More cheddar cheese was also added at this point.
I also decided to add in about 1 tablespoon of sour cream to the mix, just to kick things up a notch.
There, that looks much better. Back into the refrigerator.
Turning back to Rosie's recipe, I scooped out the potato balls before flattening and dredging in bread crumbs. And these patties then went back into the refrigerator to firm up before frying.
Unfortunately, I was unable to find an unseasoned turkey breast, so I settled for a roast that had added salt, dextrose, sodium phosphate and vegetable oil. It could be worse, I guess.
3 tablespoons whole grain mustard
2/3 cup turkey stock
2/3 cup sherry
1/2 teaspoons cornstarch
1/2 teaspoons water
1/2 cup Craisins, half chopped, half whole
1 teaspoon chives, chopped
The sherry, turkey stock and mustard cooked together for five minutes.
Everyone seemed to enjoy dinner and raved over the Irish Potato Patties.
I am a very happy Foodie.