Side Dish

PARMESAN MASHED POTATO CAKES

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PARMESAN MASHED POTATO CAKES, PARMESAN MASHED POTATO CAKES

PARMESAN MASHED POTATO CAKES
These Parmesan Mashed Potato Cakes are so addictive! A crunchy, cheesy crust is covering up the soft, smooth mashed potato filling. They make an ideal side dish or a filling veggie lover supper. Of all the new recipes I’ve made recently, these Parmesan Potato Cakes are probably the biggest hit in my kitchen. This recipe is simple, requires little ingredients, and yields delicious results. You MUST attempt these, friend. I grew up eating Potato Cakes. I’ve attempted so many variations of this tasty supper, but I at last found the one I am going to stick with. These Parmesan Cakes are just the best! Including Parmesan cheese and fresh herbs brings so a lot of flavor to the dish, and plunging the cakes in Parmesan before fricasseeing them makes the brilliant crust even tastier and crunchier. How about we start cooking!

Principle INGREDIENTS

  • Cooked potatoes. I want to use boiled potatoes instead of remaining mashed potatoes in this recipe because, this way, I always end up with the same surface and consistency.
  • Parmesan Cheese. You can purchase finely ground Parmesan, or mesh it yourself.
  • Egg. It helps the potato blend to hold together better.
  • Parsley + Chives. These herbs include a great deal of flavor. You can substitute with dill, cilantro, scallions, or basil, if liked.
  • Flour. Use customary blanched or unbleached generally useful flour.
  • Salt + Pepper.

HOW TO MAKE PARMESAN MASHED POTATO CAKES

  • 1. Cook the potatoes in delicately bubbling water until tender, around 20-25 minutes, depending on the size. Let them chill off totally. Strip.
  • 2. Spot the potatoes in a medium blending bowl and mash well using a potato masher.
  • 3. To the same bowl, include the egg, Parmesan, parsley, chives, flour, salt, and pepper. Blend everything great.
  • 4. Scoop up around a 1/2 cup of the potato blend and structure it into a patty.
  • 5. Spot around a 1/2 cup of Parmesan into a shallow dish. Roll the patties in the parmesan to cover.
  • 6. Heat up some olive oil in an enormous, non-stick skillet over medium heat. Include the potato patties, and fry for around 3-4 minutes on each side, until they turn brilliant brown.
    PARMESAN MASHED POTATO CAKES, PARMESAN MASHED POTATO CAKES
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WHAT KIND OF POTATOES TO USE
A starchy potato, such as an Idaho or Russet potato, would be the best pick for this recipe. Yukon Gold makes great potato cakes, as well. Sometimes, I like to leave some of the skin on if I’m using a Yukon Gold potato because I love the surface it adds to the cakes.

ABOUT USING LEFTOVER MASHED POTATOES
A great deal of you have asked if remaining mashed potatoes can be used in this recipe. The answer is: not always. Depending on how the mashed potatoes were made, sometimes they won’t work really well to make these cakes. If a great deal of milk (or sour cream) was used to make the mashed potatoes, the potato cakes will become mushy when browning and difficult to flip.
PARMESAN MASHED POTATO CAKES, PARMESAN MASHED POTATO CAKES

USEFUL TIPS and TRICKS
Cool the potatoes. Ensure your potatoes have cooled down totally before including the rest of the ingredients and making the patties. If you use hot potatoes, your potato cakes won’t hold their shape well. Try not to make the patties excessively meager. Your cakes should be around 1 inch thick. This way, it’ll be easier to flip them and they won’t break apart. Be generous with the Parmesan. When rolling the patties in the Parmesan blend, press the cheese into the patties. This step adds additional flavor and additional crispiness to the potato cakes. Add herbs to taste. Despite the fact that I am using parsley and chives in this recipe, don’t hesitate to substitute the herbs to fit your tastes best. Dill, cilantro, scallions, and basil would make a great fit. Try not to fiddle. Be patient and let the cakes fry for 3-4 minutes before flipping them. If you flip them too soon, you can demolish the cake.

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PARMESAN MASHED POTATO CAKES, PARMESAN MASHED POTATO CAKES

PARMESAN MASHED POTATO CAKES


  • Author: SYAHRUSSHIAM
  • Prep Time: 15 MINUTES
  • Cook Time: 10 MINUTES
  • Total Time: 25 minutes
  • Yield: 6 cakes 1x

Description

These Parmesan Mashed Potato Cakes are so addictive! A crunchy, cheesy crust is covering up the soft, smooth mashed potato filling. They make an ideal side dish or a filling veggie lover supper. Of all the new recipes I’ve made recently, these Parmesan Potato Cakes are probably the biggest hit in my kitchen. This recipe is simple, requires little ingredients, and yields delicious results.


Scale

Ingredients

  1. 1 cup grated Parmesan + extra 1/2 cup for dredging
  2. 2 large potatoes about 1 lb.
  3. 1/4 cup chopped chives or scallion
  4. 1/4 cup chopped parsley
  5. 1 egg
  6. 1/2 tsp. pepper or to taste
  7. 1/2 tsp. salt or to taste
  8. 3 tbsp. olive oil for frying
  9. 1/4 cup all-purpose flour


Instructions

  • Cook the potatoes in gently boiling water until tender, about 20-25 minutes, depending on the size. Let them cool down completely. Peel.
  • Place the potatoes in a medium mixing bowl and mash well using a potato masher.
  • To the same bowl, add the egg, Parmesan, parsley, chives, flour, salt, and pepper. Mix everything well.
  • Scoop up about a 1/2 cup of the potato mixture and form it into a patty.
  • Place about a 1/2 cup of Parmesan into a shallow dish. Roll the patties in the parmesan to coat.
  • Heat up some olive oil in a large, non-stick skillet over medium heat. Add the potato patties, and fry for about 3-4 minutes on each side, until they turn golden brown.

Notes

Cool the potatoes. Make sure your potatoes have cooled down completely before adding the rest of the ingredients and making the patties. If you use hot potatoes, your potato cakes won’t hold their shape well.

Don’t make the patties too thin. Your cakes should be about 1 inch thick. This way, it’ll be easier to flip them and they won’t break apart.

Be generous with the Parmesan. When rolling the patties in the Parmesan mixture, press the cheese into the patties. This step adds extra flavor and extra crispiness to the potato cakes.

Add herbs to taste. Although I am using parsley and chives in this recipe, feel free to substitute the herbs to fit your tastes best. Dill, cilantro, scallions, and basil would make a great fit.

Don’t fiddle. Be patient and let the cakes fry for 3-4 minutes before flipping them. If you flip them too early, you can ruin the cake.

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  • Category: SIDE DISH
  • Cuisine: American

Keywords: PARMESAN MASHED POTATO CAKES

PARMESAN MASHED POTATO CAKES, PARMESAN MASHED POTATO CAKES

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