Mashed Potato Patties with Tapenade Cream

By tjm01

Ingredients

• 2 1/2 cups mashed potatoes or one 20 oz package refrigerated mashed potatoes
• 1 (2 oz) smoked Gouda or smoked cheddar cheese, shredded; or crumbled feta cheese (1/2 cup)
• 1 Tbsp. all-purpose flour
• 1 Tbsp. snipped fresh cilantro, dill, tarragon or chopped green onion
• 1/8 tsp. freshly ground black pepper
• 1 egg
• 1 Tbsp. water
• 1/2 cup fine dry bread crumbs
• 2 tsp. olive oil
• 1/2 cup dairy sour cream
• 3 Tbsp. olive tapenade, 1-2 tsp. prepared horseradish, or 1 tsp. ground cumin

Details

Servings 8

Preparation

Step 1

In a large bowl stir together mashed potatoes, cheese, flour, cilantro and pepper. Form potato mixture into 8 patties, each about 3/4" thick.
In a shallow dish beat together the egg and water. In another shallow dish place bread crumbs. Dip potatoes in egg mixture, then in bread crumbs, turning to coat both sides.
In a large nonstick skillet, heat 1 tsp. of the oil over medium heat; reduce heat to medium-low. Add 4 patties to skillet; cook for 4 minutes or until bottoms are golden brown. Gently turn patties and cook 4-5 minutes more or until golden brown. Remove to baking sheet. Keep warm in 300 degree oven. Cook remaining patties, using remaining 1 tsp. oil.
Meanwhile in small bowl, stir together sour cream and tapenade mixture. Serve patties hot with sour cream mixture.