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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I have found a new love... blue cheese! I have been trying to find new ways to use it in recipes. Today I was watching hot of the grill with Bobby Flay and he made these beautiful cakes. Panko bread crumbs are Japanese bread crumbs. They help give a light crust to the cakes. This recipe is a great way to use leftover mashed potatoes! Hope you enjoy them! Ingredients:
2 cups cold mashed potatoes |
1/4 cup panko breadcrumbs, plus |
1/4 cup panko breadcrumbs, extra for coating |
1/2 cup crumbled domestic blue cheese |
salt & freshly ground black pepper (to taste) |
1/4 cup olive oil |
Directions:
1. First, combine the potatoes, bread crumbs and blue cheese in a medium bowl.
2. Season with salt and pepper to taste.
3. Next form the mixture into eight 2-inch cakes.
4. Now chill the cakes in a single layer in the refrigerator for 30 minutes.
5. Then dredge the cakes lightly in more panko crumbs.
6. Heat the oil in a large saute pan over high heat.
7. Turn the oil down a bit and cook the cakes until golden brown on both sides (approx 5-10 minutes depending on the heat of your pan).
8. Enjoy!
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