Fill a gingerbread man cutter with your mixture, press it in well to get a good solid shape, release and grill or fry off as you would a burger. I use a medium low grill for 15 - 20 minutes. It's easier if you place the cutter on top of a square of parchment paper then you can pick it up more easily
https://cookpad.com/us/recipes/337599-vickys-red-bean-oat-burgers-gf-df-ef-sf-nf
https://cookpad.com/us/recipes/369239-vickys-real-pulled-pork-burgers-gluten-dairy-egg-soy-nut-free
https://cookpad.com/us/recipes/362779-vickys-pork-apple-mustard-burgers-gluten-dairy-egg-soy
Meanwhile boil the potatoes in salted water until soft, around 15 - 20 minutes, then drain, add butter and milk and mash up until nice and smooth but not runny or the ghosts will collapse on the plate. Season to taste
Put the gingerDEAD man burger on a plate and cover his body with blood / tomato sauce. Cross out his eyes with mustard. I sometimes like to add a toast coffin for him to lie in
Just put the cookie cutter on a slice of bread and trim around it to make a coffin shape, then toast it lightly
Put the mash in a piping bag and pipe ghost blob shapes around the gingerDEAD man on the plate. Use extra dots of sauce for their eyes. I used pea puree here too
You can use the ghosts to top a spooky fish or cottage pie too!
https://cookpad.com/us/recipes/332992-vickys-ocean-fish-pie-gf-df-ef-sf-nf
