Here is what I did with my Thanksgiving leftovers-Mashed Potatoes, Corn Bread and Roasted Mushrooms, Peppers, et AL.. All ingredients are very soft in texture (specially mashed potatoes) but when combined in cutlets and coated with breadcrumbs , you get nice crispy appetizers or filling for a sandwich or a wrap for lunch. Also, I added some Indian spices to give them a
different flavor.
You need:
3 cups Mashed Potatoes
3/4 to 1 cup Roasted Mushrooms, Peppers, et AL., mashed/cut in very small pieces
Few pieces of corn bread, crumbled
5 pieces of bread, French bread/sour dough will make them crispier
salt to taste
red pepper to taste
1 tbsp chopped cilantro
1 tsp MSD Chaat Masala (optional)
1 tsp roasted cumin powder (optional)
oil for shallow frying
1 egg beaten
1 cup breadcrumbs for coating

Moisten the bread pieces with water and crumble them using a fork or hands. Mix the bread with other ingredients – potatoes, corn bread, mashed roasted vegetables. Add seasonings,

chopped cilantro and mix well. Shape the mixture in small cutlets. One at a time, dip a cutlet in egg and roll it in breadcrumbs until well coated .
Heat oil on medium-high  heat in a heavy bottomed,wide pan. When the oil is heated (not burning), slide in slowly few cutlets . Let them stand for a minute and check if they are
browning. Flip and cook on the other side. If you think the oil is extremely hot, lower the flame. If the oil is very hot, cutlets will cook and blacken faster and will not be
properly done. Enjoy with tomato ketchup or Indian style Tamarind Chutney.

Meal Tip: You can make a sandwich or a wrap using these. We ate them sandwiched in bread and my son enjoyed them as a snack. Bonus: got him to eat potatoes and veggies at the same time!
Cut calories:Use boild potatoes and veggies instead of high calorie mashed potatoes. If you add enough French bread, you can also skip using egg and breadcrumbs coating