I added one egg, green onions, garlic, and some shredded Swiss-cheddar cheese to mine to transform them from a side dish to the perfect hors d’oeuvres. I stirred the mixture well, then rolled them into balls to dip into flour. This step makes it easier to pat them out flat (less sticky) to throw in the olive oil coated frying pan on med to med high. I cooked these until a crisp golden brown and served them with ketchup mixing a bit of horseradish in the middle. Add some basil or herbs for more flavor.