Mashed Potato Cakes

By pjones-2

Ingredients

• 21/2 pounds of russet potatoes, peeled, halved lengthwise and sliced 1/4 in. thick.
• Salt and Pepper.
• 1 ounce Parmesan cheese, grated (1/2 cup)
• 1/4 cup fresh chives.
• 1 large egg yolk plus 2 large eggs.
• 2 cups panic bread crumbs.
• 1 cup vegetable oil.
• sour cream.

Preparation

Step 1

1. Place potatoes in a medium sauce pan and add water to cover by 1 inch, then stir in 1 Tablespoon salt. Bring to a boil over high heat and simmer until tip of paring knife inserted into the potato meets no resistance, 8-10 minutes . Drain potatoes and return to saucepan; let cool for 5 minutes.

2. Add Parmesan cheese,chives, egg yolk 3/4 teaspoon salt and 1/4 teaspoon pepper to cooked potatoes. using potato mashes mash until smooth and well combined. Transfer mixture to a bowl and refrigerate until completely cool, about 1 hour.

3. Beat remaining 2 eggs together in a shallow dish. Place Panko in a second shallow dish. Divide potato mixture into 8 equal portions ( about 1/2 cup) and shape into a 3 inch diameter cake, about 3/4 inches thick. Working a cake at a time, carefully dip cake in egg mixture to coat both sides and allowing excess to drip off; then coat with Panko pressing gently to adhere. Transfer to plate and let sit 5 minutes.

4. Line a large plate with paper towels. Heat 1'4 cup oil in a 12 inch nonstick skillet over medium-high heat until simmering. Place 4 cakes in skillet and cook until golden brown on 1st side, about 3 minutes . Using 2 spatulas, carefully flip and continue to cook until golden brown on second side, about 2 minutes longer, gently pressing on cakes with spatula for ever browning.

5. Transfer cakes to prepared plate. Discard oil and wipe out skillet with paper towels. Repeat with remaining 1/2 cup oil and re,sing 4 cakes. Serve with sour cream.