1.Combine potato, lentils, egg and breadcrumbs in medium bowl; season. Shape potato mixture into eight patties. Place patties on tray; refrigerate 30 minutes.
2.Cook patties, in batches, in heated oiled large frying pan until browned lightly and heated through.
If you don’t have leftover mashed potato, prepared mashed potato is available from the vegetable section of most large supermarkets.Note