|Mashed potatoes||2 Cup (32 tbs) (Leftover)|
|Finely chopped cooked chicken||2 Cup (32 tbs) (Leftover)|
|Frozen peas and carrots||1 1⁄2 Cup (24 tbs), thawed and drained|
|Scallions||2 , finely chopped|
|Dried rosemary||1⁄2 Teaspoon, crumbled|
|Plain dry bread crumbs||1⁄2 Cup (8 tbs)|
|Vegetable oil/Olive oil||2 Tablespoon|
|Lemon||1 , cut into thin wedges|
Preheat the oven to 400° F.
Mix the potatoes, chicken, peas and carrots, scallions, egg, salt, and rosemary in a large bowl.
Shape into 8 patties, each about 5 inches in diameter, then dredge on both sides in the bread crumbs.
Heat 1 tablespoon of the oil in a 12-inch skillet over moderately high heat for 1 minute.
Add the patties and brown in batches, allowing about 2 minutes per side and adding the remaining tablespoon of oil as needed.
As the patties brown, transfer them to a lightly greased baking sheet.
When all of the patties are browned, transfer to the oven and bake, uncovered, for 3 minutes.
Garnish with the lemon wedges