Sage Derby Potato Cakes With Sour Cream Dip |
|
 |
Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 10 |
|
This was from a Publix recipe book originally, but I made some changes. I made these for St. Patrick's day and they were a hit! Ingredients:
1 lb red bliss potatoes or 1 lb butter potato, peeled and halved |
7 ounces sage derby cheese, shredded (1 3/4 cups) |
1/2 onion, shredded |
1 teaspoon salt |
1/8 teaspoon white pepper |
1 egg, beaten |
1/2 cup canola oil (not extra-virgin) or 1/2 cup olive oil (not extra-virgin) |
1/2 cup all-purpose flour (optional -- season with salt & pepper) |
1 cup sour cream |
2 teaspoons heavy cream |
1 tablespoon chopped chives |
1/2 teaspoon salt |
1 pinch white pepper |
Directions:
1. In a medium saucepan, cover potatoes with salted water and bring to a simmer. Cook for 10-12 minutes, just until tender. Cool, then shred potatoes into a large mixing bowl using the large holes of a box grater. Add cheese and toss to blend. Season mixture with salt and pepper and mix in egg.
2. Using a measuring tablespoon, scoop even spoonfuls of potato cheese mixture. Form each scoop into a 1/2 thick round patty and dredge lightly on both sides in flour.
3. Heat olive oil over medium-high heat in a a large frying pan. In batches of 6-8 pieces, place cakes in hot oil and cook 1-2 minutes per side, or until lightly browned. Drain on paper towels.
4. Whisk sauce ingredients together in a small bowl and serve with warm potato cakes.
|
|