Parmesan-Cheddar Mashed Potato Cakes
Recipe: #13984
August 22, 2014
Categories: Side Dishes, Cheese Potatoes, Sunday Dinner, Vegetarian, Vegetarian Dinner, more
"These are to die for, there is a 1 1/2 hour refrigeration time"
Ingredients
- POTATO CAKES
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- BREADING MIXTURE
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Nutritional
- Serving Size: 1 (325 g)
- Calories 381.4
- Total Fat - 11 g
- Saturated Fat - 5.3 g
- Cholesterol - 57.7 mg
- Sodium - 826.4 mg
- Total Carbohydrate - 53.9 g
- Dietary Fiber - 6 g
- Sugars - 6.8 g
- Protein - 17.4 g
- Calcium - 385.6 mg
- Iron - 2.1 mg
- Vitamin C - 19.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Boil potatoes for about 20-25 minutes until soft, but still a little firm. Do not overcook!
Step 2
Drain potatoes and mash them with a potato masher (with skin ON). Don't mash into mashed potatoes, you still want some small chunks in it. Add remaining potato cake ingredients and mix well.
Step 3
Combine breadcrumbs and flour in a pie pan or large plate.
Step 4
In a separate bowl, combine egg and milk.
Step 5
Scoop about 1/4 cup of potato mixture, then form it into a patty, about the size of a hamburger patty.
Step 6
Coat the potato mixture into the breadcrumb mixture, then dip into the milk and egg, then cover again with breadcrumbs.
Step 7
When the patty is completely covered with lots of breadcrumbs, place on a cookie sheet or large plate. Cover and chill for 1 1/2 hours.
Step 8
Heat about 1 cup or more of vegetable oil in a large skillet. Pan fry the cakes on medium heat for about 2-4 minutes on each side or until golden brown. Drain on paper towels
Tips
No special items needed.