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Potato croquettes. Mashed potato mixed with meat and onion, breaded and deep-fried. Mmmmm, healthy.

What you'll need:

1 average-sized (one pound) baking potato
1/4 pound of ground beef
Half an onion
1 egg
Flour
Panko (breadcrumbs for deep-frying)
1/2 tsp salt
Pepper, salt, other seasonings to taste
Vegetable oil for frying
Lots of paper towels

Make mashed potatoes: Peel the spud, cut it into chunks less than an inch thick, then boil those until soft enough to pierce the center easily with a fork. Drain, dump them into a bowl, then mush 'em up with a potato masher or reasonable facsimile.

Mince the onion, then sautee the mincings in a lightly oiled pan. When the onions start turning translucent add the beef and stir-fry it until the beef is browned. Drain the fat, then mix the beef & onions into the potato. Season with salt, pepper, or whatever else you like. While this is cooling set out a bowl of flour, a second bowl with one beaten egg, a third bowl with panko, and one large plate covered with a few layers of paper towel. Heat up a pan of oil to 350 degrees F; a little over 1/4" depth of oil works for me. If you like deeper frying, feel free to use more oil.

Take out lumps of potato mixture - a few tablespoons at a time is about right - and shape them into flattened pieces about half an inch thick. Dip them first into the flour and coat them well, then dunk them in the egg to thoroughly slime them, and finally coat them with panko. Fry them in the oil until the panko turns brown, then drain them on the paper towels.

Southern-fried potato croquettes - To make this variation, use more flour instead of panko and cook them a little longer to brown the coating.

Rincewind's potato cakes - This recipe, which I snarfed from Nanny Ogg's Cookbook, is essentially the same as potato croquette, minus the beef and plus a half teaspoon of rubbed sage.