Mashed Potato Cakes
Ingredients: russet potatoes, water, salt, parmesan cheese, egg yolks · 30 min cook time · 260kcal · $7.50
Ingredients
2.5pounds russet potatoes, as needed water, 1.75tablespoons salt, 1ounce parmesan cheese, 1large egg yolks, 0.25cup fresh chives, 0.25teaspoon black pepper, 2large eggs, 2cups panko bread crumbs, 1cup vegetable oil
Instructions
1. Peel and cut russet potatoes lengthwise into quarter-inch slices, then place in a saucepan with water to cover by about one inch.
2. Add one tablespoon of salt, bring water to a boil, then reduce heat to medium-low and simmer until potatoes are tender, about 8 to 10 minutes.
3. Drain potatoes and return them to the saucepan to cool down for about 5 minutes and let excess moisture evaporate.
4. Add finely grated parmesan cheese, egg yolk, chopped fresh chives, 3/4 teaspoon salt, and 1/4 teaspoon pepper to the potatoes, then mash until smooth without adding milk or butter.
5. Transfer the mixture to a large bowl and refrigerate to cool completely for about 1 hour.
6. Lightly beat two eggs in a pie plate and place panko bread crumbs in another pie plate.
7. Divide the chilled potato mixture into 8 portions and form each into a patty 3 inches wide and 3/4 inch thick.
8. Dip each potato patty into the beaten eggs, letting excess drip off, then coat thoroughly with panko bread crumbs on all sides.
9. Heat vegetable oil in a skillet over medium-high heat until shimmering, then fry potato cakes in two batches for about 3 minutes on the first side until golden brown, press gently, and flip to cook for another 2 minutes.
10. Transfer cooked potato cakes to a paper towel-lined plate to drain excess grease and serve with a topping of sour cream.
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