Mustard Potato Cakes
- Level: Easy
- 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
Ingredients
2 1/2 pounds red potatoes, scrubbed and cubed
1/4 cup freshly grated Parmesan
1/4 cup light sour cream
2 heaping tablespoons whole-grain Dijon mustard
2 green onions, sliced
1 egg, lightly beaten
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 1/2 cups panko breadcrumbs
1 teaspoon dried parsley
1/4 cup canola oil
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.
