Round Two Recipe - Fried Potato Cakes

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
8 cakes
Level:
Easy

Ingredients
  • 1 cup reserved breadcrumbs from Baked Mashed Potatoes recipe
  • Kosher salt and freshly ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 2 cups reserved mashed potatoes from Baked Mashed Potatoes recipe, cold
  • 1/4 cup shredded mozzarella cheese
  • 1/2 cup canola oil
Directions

In a shallow plate or pie dish, mix the breadcrumbs with salt, pepper, and cayenne pepper. In a large bowl, stir together the potatoes and cheese. Scoop out 1/4 cup of the potato mixture and form it into a small patty. Gently press the patties into the seasoned breadcrumbs, coating both sides, and set aside.

In a large skillet over medium heat, add the oil. When it is hot, add the potato cakes in 1 layer and cook until golden brown and crispy, about 2 minutes per side. Drain on brown paper and sprinkle with more salt and pepper while hot.


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