Bonda 

(South Indian Potato-Veggie Dumplings)

I based this mostly on the recipe in Julie Sahni's Classic Indian Vegetarian and Grain Cooking. I used leftover instant mashed potato here. However, instead of just mashed potato, I also included frozen mixed veggies, defrosted and steamed in the microwave, and then put through a food processor. After the potato and veggies were mixed together, I dipped small portions in a chickpea-flour batter. These are usually deep-fried, but I cooked them in an ebelskiver pan. The dumplings were a little watery, so they weren't crispy, but I didn't care! I fried the leftover batter, too. Why not?