The other day I found myself with a canceled dinner party and a pot full of boiled potatoes. I used some mashed potatoes for dinner, but the next day I still had leftover potatoes and needed to do something with them. So, Crispy Dilled Potato Cakes were born. These delicious potato cakes are creamy and delicate on the inside and crispy on the outside.
Ingredients:
2 cooked potatoes, mashed
2 tablespoons dill, chopped
1/4 cup onions, chopped
2 tablespoons Mayonnaise or soy-based substitute such as Nayonnaise
Pinch of salt and pepper
Panko bread crumbs
Vegetable Oil
Directions:
Place potatoes, dill, onions, and mayonnaise in a food processor and mix well. Season mixture with salt and pepper.
Heat oil on a griddle (or a skillet) over medium heat. Place panko crumbs in a large bowl. Drop spoonfuls of potato mixture in the panko crumbs, coating completely, and flatten onto a griddle. Cook about 2 minutes per side or until the potato cakes are golden. Serve immediately with a dollop of sour cream or creme fraiche.
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I am submitting this recipe for the February Potato Ho Down
