Recipe courtesy of Gina Neely and Pat Neely
Episode: Slimmer Supper
Mustard Potato Cakes
Total:
55 min
Active:
20 min
Yield:
8 servings
Level:
Easy
Total:
55 min
Active:
20 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 200 degrees F.

Add the potatoes to a saucepan and cover with cold water. Bring up to a boil, reduce to a simmer and cook until tender, about 20 minutes.

Drain the potatoes in a colander and allow to cool slightly. Transfer to a large bowl and mash with a potato masher until smooth. Add the Parmesan, sour cream, mustard, green onions and egg. Sprinkle with salt and pepper. Mix together until incorporated.

Combine the panko and dried parsley in a casserole dish and sprinkle with salt and pepper. Form the potatoes into 8 cakes, about 5 inches wide and 3/4-inch thick. Dredge the cakes through the panko.

Add the canola oil to a high-sided skillet over medium heat. Once the oil is hot, add the first batch of cakes and cook until crisp, about 3 minutes per side. Remove from the oil to a paper towel-lined plate. Repeat with the second batch. Hold in the oven before serving.

IDEAS YOU'LL LOVE

Potato Casserole

Recipe courtesy of Trisha Yearwood

Spiced Mustard Hash Browns

Recipe courtesy of Bobby Flay

Crispy Mashed Potato Cakes

Recipe courtesy of Rachael Ray

Chocolate Lava Cakes

Recipe courtesy of Ree Drummond

Honey Vanilla Pound Cake

Recipe courtesy of Ina Garten

Carrot Cake

Recipe courtesy of Alton Brown

Perfect Potato Salad

Recipe courtesy of Ree Drummond

Chocolate Orange Cake

Recipe courtesy of Trisha Yearwood

Cod Cakes

Recipe courtesy of Lee Pinto

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking