Parmesan-Cheddar Mashed Potato Cakes
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"
- POTATO CAKES
- BREADING MIXTURE
- 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
Boil potatoes for about 20-25 minutes until soft, but still a little firm. Do not overcook!
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.
Combine breadcrumbs and flour in a pie pan or large plate.
In a separate bowl, combine egg and milk.
Scoop about 1/4 cup of potato mixture, then form it into a patty, about the size of a hamburger patty.
Coat the potato mixture into the breadcrumb mixture, then dip into the milk and egg, then cover again with breadcrumbs.
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.
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
No special items needed.