Originally Posted by GB
I have never made them with mashed. We only used shredded. The egg is needed as DQ says.
This is a recipe based on leftovers and using what you already have, that's why you use the mashed.
Geebs ~ Would you use a whole egg or just the whites?
DQ ~ this isn't a liquid mixture, you put it in the pan using an ice cream scoop and press it down. Flour added would just make paste.
I've made these for two years probably two dozen times a year, my issue with them is they don't stay together to flip. I love the taste, I just want some help with texture while cooking.