This is my favorite way to utilize leftover mashed potatoes. In my 20's, I used to love korokke as a post-debauchery late night snack at Go Sushi on St. Mark's Place. Theirs were deep fried, came with peas and corn inside, and Kewpie mayonnaise as a garnish. A tangle of daikon rasdish threads finished the plate. <br /> <br />This is an easy version you can do at home, with more predictable ingredients.

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