Mustard Potato Cakes
Serves: 4
Fredy Murphy
1 January 1970
Based on User reviews:
46
Spice
41
Sweetness
49
Sourness
43
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 200 degrees F
2
Add the potatoes to a saucepan and cover with cold water
3
Bring up to a boil, reduce to a simmer and cook until tender, about 20 minutes
4
Drain the potatoes in a colander and allow to cool slightly
5
Transfer to a large bowl and mash with a potato masher until smooth
6
Add the Parmesan, sour cream, mustard, green onions and egg
7
Sprinkle with salt and pepper
8
Mix together until incorporated
9
Combine the panko and dried parsley in a casserole dish and sprinkle with salt and pepper
10
Form the potatoes into 8 cakes, about 5 inches wide and 3/4-inch thick
11
Dredge the cakes through the panko
12
Add the canola oil to a high-sided skillet over medium heat
13
Once the oil is hot, add the first batch of cakes and cook until crisp, about 3 minutes per side
14
Remove from the oil to a paper towel-lined plate
15
Repeat with the second batch
16
Hold in the oven before serving