These Parmesan Mashed Potato Cakes are so addictive! A crunchy, gooey covering is stowing away the delicate, smooth crushed potato filling. They make an ideal side dish or a filling veggie lover feast.
Of all the new plans I've made as of late, these Parmesan Potato Cakes are perhaps the greatest hit in my kitchen. This formula is straightforward, requires little fixings, and yields delightful outcomes. You MUST attempt these, companion.
I grew up eating Potato Cakes. I've attempted such huge numbers of varieties of this delectable supper, however I at long last found the one I am going to stay with. These Parmesan Cakes are only the best! Including Parmesan cheddar and new herbs brings such a great amount of flavor to the dish, and dunking the cakes in Parmesan before broiling them makes the brilliant outside layer considerably more delectable and crunchier. We should begin cooking!
Also Try Our Recipe : Slow Cooker Mississippi Pot Roast
Ingredients
- 2 large potatoes about 1 lb.
- 1 egg
- 1 cup grated Parmesan + extra 1/2 cup for dredging
- 1/4 cup chopped parsley
- 1/4 cup chopped chives or scallion
- 1/4 cup all-purpose flour
- 1/2 tsp. salt or to taste
- 1/2 tsp. pepper or to taste
- 3 tbsp. olive oil for frying
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.
For more detail : bit.ly/2LisFyE
Read More Our Recipe : Christmas Pinwheel Sugar Cookies
0 Komentar