Recipe courtesy of The Neelys
Episode: Slimmer Supper
Save Recipe Print
Mustard Potato Cakes
Total:
55 min
Prep:
20 min
Cook:
35 min
Yield:
8 servings
Level:
Easy
Total:
55 min
Prep:
20 min
Cook:
35 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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Apple Cake "Tatin"

Recipe courtesy of Ina Garten

Green Bean and Potato Casserole

Recipe courtesy of Damaris Phillips

Old School Sweet Potato Souffle

Recipe courtesy of The Neelys

Beehive Cake

Recipe courtesy of Basque Boulangerie Cafe

Mustard-Marinated Flank Steak

Recipe courtesy of Ina Garten

Roast Turkey with Mustard Maple Glaze

Recipe courtesy of Bobby Flay

Calley's Sweet Potato Pie

Recipe courtesy of Calley Anderson

Sweet Potato Casserole

Recipe courtesy of Anne Burrell

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Browse Reviews By Keyword