Ingredients
Potato Cakes
- 3 cups cold mashed potatoes leftovers work well
- 1 cup cheddar cheese shredded
- 1/3 cup flour
- 2 large eggs beaten
- salt & pepper to taste
- 2 cups panko breadcrumbs divided
- butter for frying
- chopped chives for garnish
- 1 sliced red onion for garnish
Garlic Sour Cream
- 1 cup sour cream
- 1 clove garlic minced
- 1 tsp dill chopped
- 1 tsp chives chopped
- 1 tsp salt
- 1/2 tsp pepper
- 2 tsp stone-ground mustard
Instructions
Garlic Sour Cream
- Prepare the garlic sour cream by mixing all ingredients together. Place in the refrigerator until ready to serve.
Potato Cakes
- Mix the mashed potatoes, cheese, flour and eggs together in a large bowl. Season with salt and pepper.
- Add 1 cup of the panko crumbs, mix well and place the rest of the breadcrumbs in a shallow dish. Note: Flour adds thickness to the potato cakes and binds everything together. Feel free to add a bit more flour if needed but remain careful not to overdo it or you risk creating patties that taste more like flour than potatoes.
- Using your hands, shape the potato mixture into 12 patties, each about 1/2-inch to 3/4-inch thick.
- Lightly dip and drag the potato cakes in the breadcrumbs, evenly covering both sides, and place each on a baking sheet until ready to cook.
- In a large frying pan, melt enough butter to coat the bottom.
- Carefully add potato cakes to the pan and cook in batches for 3 to 4 minutes on each side, until they are golden brown and crispy.
- After cooking, remove the potato cakes and place on a paper towel to catch any excess grease. Continue until all have been cooked.
- Top with garlic sour cream, sliced red onion, chives and serve.
Nutrition
Calories |1682kcalCarbohydrates |129gProtein |67gFat |100gSaturated Fat |55gPolyunsaturated Fat |8gMonounsaturated Fat |27gTrans Fat |1gCholesterol |610mgSodium |4347mgPotassium |896mgFiber |7gSugar |15gVitamin A |3169IUVitamin C |4mgCalcium |1368mgIron |11mg
