Cheesy Potato Cakes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 1/2 Tbsp finely chopped chives
02 -
1/4 to 1/2 cup all-purpose flour, depending on potato texture
03 -
1 large egg
04 -
4 cups of mashed potatoes
05 -
2 cups (8 oz) of mozzarella cheese, shredded
→ Coating and Frying
06 -
Sour cream for dipping
07 -
1/2 cup plain breadcrumbs
08 -
2 Tbsp canola or light olive oil for frying
# Instructions:
01 -
In a big 5 Qt pot, boil peeled and quartered russet potatoes (use about 2 lbs or 7 medium ones) in salted water with 1 Tbsp salt. Cook them until a fork goes in easily. Drain well and mash with 4 Tbsp butter. Allow them to cool completely. You can make this step up to three days early if needed.
02 -
In a big mixing bowl, throw together mashed potatoes, mozzarella, the egg, flour, and chives. Using a masher, combine everything into a smooth blend. If you feel it's too soft to hold shape, sprinkle in flour one spoon at a time until it firms up.
03 -
Grab a loaded tablespoon of the mix and roll it into a round patty about 1/3 inch thick. Coat both sides with breadcrumbs before setting aside. Keep at it until you've used up all the mix.
04 -
Pour just enough oil to cover the bottom of a heated non-stick skillet on medium. Place patties in a single layer and cook 3-4 minutes per side, until browned. Keep frying the rest and add more oil as required. Got extra pans? Use them to speed things up.
05 -
Offer these tasty pancakes warm, paired with some sour cream for dipping on the side.
# Notes:
01 -
For starchy mashed potatoes, you might need a bit more flour to firm up the mix. Avoid quick, instant mashed potatoes—they won't work well.