Cheesy Potato Cakes
These Cheesy Potato Cakes are to die for. The Creamy Dipping Sauce is a must. You definitely need to make it with the cakes!
Servings: 12 potato cakes
Calories: 212kcal
Equipment
- Skillet
Ingredients
Potato Cakes:
- 6 medium red potatoes (or 5 to 6 cups leftover mashed potatoes)
- 1 1/2 cups cheddar cheese
- 1/4 cup shredded Parmesan cheese
- 3 green onions chopped
- salt and 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 and 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
- Nutritional value listed is for potato cakes only (not sauce).
- You can make these ahead of time - follow steps 1-7 and then refrigerate for several hours or overnight.
- Add bacon for even more flavor!
Nutrition
Calories: 212kcal | Carbohydrates: 29g | Protein: 9g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 288mg | Potassium: 570mg | Fiber: 3g | Sugar: 3g | Vitamin A: 273IU | Vitamin C: 10mg | Calcium: 184mg | Iron: 2mg