Cheesy Potato Cakes
User Reviews
5
Cheesy Potato Cakes
Description
This recipe starts by boiling red potatoes with skins on until fork-tender, then mashing them coarsely. Cheddar and Parmesan cheeses, chopped green onions, and seasonings like garlic powder, salt, and pepper are stirred into the potato mixture. The mixture is portioned into 12 patties shaped similar to small hamburger patties.
Each patty is dredged in seasoned breadcrumbs and flour, dipped in a beaten egg and milk mixture, then coated again with the breadcrumb flour mix, creating a thick breading that crisps when fried. The cakes are fried in vegetable oil until golden. An optional dipping sauce with sour cream, Rotel tomatoes, onion and garlic powder, vinegar, Tabasco, salt, and pepper can be prepared in advance and chilled.
The cakes provide a creamy interior with melted cheese and a crunchy outer crust. They can be served warm as a flavorful side or appetizer. The dipping sauce offers a tangy, spicy element that complements the richness of the cakes.
The potato cakes can be made ahead through the breading stage and refrigerated before frying. Adding bacon to the potato mixture is an option for deeper flavor. Nutritional information applies only to the potato cakes without the sauce.
Ingredients
Potato Cakes:
- 6 red potatoes or 5 to 6 cups leftover mashed potatoes, medium size
- 1 1/2 cups cheddar cheese
- 1/4 cup Parmesan Cheese shredded
- 3 green onions chopped
- salt
- black 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 to taste
- black pepper to taste
- 1 teaspoon Tabasco sauce
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
- The nutritional values apply to the potato cakes alone, not including the dipping sauce.
- Prepare the potato cakes up to the breading stage and refrigerate overnight before frying to save time.
- Incorporate cooked bacon into the potato mixture for additional flavor if desired.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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