Ingredients:

• 1/2 cup mayonnaise
• 3 tablespoons ketchup
• 2 tablespoons sweet pickle relish
• dash of Siracha (if desired)
• pinch of salt

Fritters:

• 2 cups leftover mashed potatoes (or stiff instant mashed)
• 2/3 cup corned beef, finely diced
• 2/3 cup Swiss cheese, finely shredded
• 1/3 cup sauerkraut, drained well (squeeze dry in paper towels)
• dash of salt or black pepper, to taste
• 2 eggs, lightly beaten
• 2 tablespoons milk
• 1 1/2 cups panko crumbs (if you want to make rye bread crumbs from dried rye bread these are AMAZING with those)
• Vegetable oil

Directions:

1. Combine all ingredients for Thousand Island dressing in a bowl and refrigerate.
2. Mix together mashed potatoes, corned beef, Swiss cheese, and sauerkraut until well combined. Taste and adjust salt and pepper as necessary.
3. Scoop mixture into 2 tablespoon sized balls and place on parchment paper on a rimmed baking sheet.
4. Beat together milk and eggs until frothy. Place bread crumbs on a plate next to the egg mixture.
5. Dip each ball in egg mixture and then coat in bread crumbs. Place ball back on parchment paper and repeat with all the Reuben Fritters. Place pan in the refrigerate for at least 30 minutes.
6. Pour about 2-3 inches of oil into a large skillet or pan with high sides. Heat over medium heat until hot. Fry fritters in small batches until golden.
7. Serve with Thousand Island Dressing on the side if desired.