- 3 large red potatoes, peeled and diced
- 2 sweet potatoes, peeled and diced
- 1 1/2 cups cooked rice
- 1/4 cup milk
- 1/4 cup butter, divided
- 1 teaspoon salt, divided
- 1 tablespoon olive oil
- 1 cup finely chopped cremini mushrooms
- 1 tablespoon minced garlic
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh marjoram
- 2 tablespoons Madeira wine
- 1 1/2 cups bread crumbs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried thyme
- 1/4 cup canola oil
- Place red potatoes and sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Add rice, milk, 2 tablespoons butter, and 1/2 teaspoon salt into the pot; mash until combined.
- Cover and refrigerate potato mixture until cool, about 15 minutes.
- Heat remaining 2 tablespoons butter and olive oil in a large skillet. Add mushrooms, garlic, fresh thyme, and fresh marjoram; cook and stir until mushrooms release their moisture and are tender, about 15 minutes. Pour in Madeira wine, scraping up browned bits from the bottom of the pan with a wooden spoon.
- Place 1/4 cup of the cooled potato mixture in the palm of 1 hand; flatten slightly. Place 1 tablespoon of the mushroom mixture in the center; form potato mixture into a ball around mushroom mixture using the back of a spoon. Repeat with remaining potato and mushroom mixtures.
- Combine 1/2 teaspoon salt, bread crumbs, Parmesan cheese, pepper, dried marjoram, and dried thyme in a shallow dish. Drop potato balls gently into the bread crumb mixture; roll around until coated. Press down to flatten potato balls into patties.
- Heat canola oil in a large skillet over medium heat. Cook patties 4 at a time until golden and crispy, about 4 minutes per side.