Cheesy Potato Cakes
User Reviews
5.0
18 reviews
Excellent
Cheesy Potato Cakes
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These Cheesy Potato Cakes are to die for. The Creamy Dipping Sauce is a must. You definitely need to make it with the cakes!
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Ingredients
Potato Cakes:
- 6 Medium Red Potatoes (or 5 to 6 cups leftover mashed potatoes)
- 1 1/2 cups cheddar cheese
- 1/4 cup shredded Parmesan cheese
- 3 green onions chopped
- salt and pepper
- 1/2 teaspoon garlic powder
- 1 cup seasoned breadcrumbs
- 1/2 cup flour
- 1 egg beaten
- 1 cup milk
- 1 cup vegetable oil for frying
Creamy Dipping Sauce (optional):
- 1 cup sour cream
- 10 ounces Rotel Tomatoes (medium heat)
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 tablespoon white vinegar
- salt and pepper to taste
- 1 teaspoon Tabasco sauce
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Instructions
For the Creamy Dipping Sauce (optional):
- Combine all dipping sauce ingredients in a medium-sized bowl.
- Cover and refrigerate until ready to serve.
Potato Cakes
- Wash potatoes thoroughly. Leaving skins on, quarter each potato. Boil potatoes until fork-tender. Do not overcook. Drain.
- Use a potato masher to coarsely mash the potatoes. Stir in cheeses, onions, garlic, salt and pepper.
- If using leftover mashed potatoes, stir cheeses, onions, garlic, salt and pepper into mashed potatoes for the potato cake filling.
- Combine breadcrumbs and flour in a pie tin or round cake pan. In a separate bowl, combine eggs and milk.
- Divide the potato mixture into 12 equal portions. Start by evenly dividing it in half, then half again, etc until you have 12 portions. Shape each portion into a patty (like a hamburger patty).
- Dredge each patty into the breadcrumb mixture, then dip into the milk and egg, then coat again with breadcrumbs.
- Place the breaded patties on a cookie sheet. Cover and chill for one hour.
- Heat 1 cup of vegetable oil in a large skillet. Pan fry the cakes on medium heat for 2 to 3 minutes on each side or until browned. Drain on paper towels.
- Serve with Creamy Dipping Sauce, ranch dressing, sour cream, or 1 cup sour cream mixed with 1/2 cup salsa. Garnish with chopped green onion or chives.
Notes
- Nutritional value listed is for potato cakes only (not sauce).
- You can make these ahead of time - follow steps 1-7 and then refrigerate for several hours or overnight.
- Add bacon for even more flavor!
Nutrition Information
Show Details
Calories
212kcal
(11%)
Carbohydrates
29g
(10%)
Protein
9g
(18%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Cholesterol
31mg
(10%)
Sodium
288mg
(12%)
Potassium
570mg
(16%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
273IU
(5%)
Vitamin C
10mg
(11%)
Calcium
184mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12potato cakes
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Calories | 212kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 9g | 18% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 31mg | 10% |
| Sodium | 288mg | 12% |
| Potassium | 570mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 273IU | 5% |
| Vitamin C | 10mg | 11% |
| Calcium | 184mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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