Mashed Potato Cakes

TF made some absolutely delicious duck the other day. Which included frying potatoes in the duck fat (and a bit of schmaltz since we were short on duck fat). The duck, potatoes, and orange sauce that went with them were all absolutely delicious! However, she accidentally over-cooked the first batch of potatoes. They were relatively floury potatoes and lost too much structural integrity to be able to fry after boiling. At least, they weren't viable for frying in big chunks the way they recipe was calling for. I told TF to toss them in the fridge and I'd use them for mashed potatoes another day. And I really was intending to do that! I swear! But then I saw these potato cakes... And we had some scallions that desperately needed to be used... And I figured I give 'em a go.

Mashed Potato Cakes with Cheddar and Scallions

Slightly adapted from Cook's Country April/May 2016

Ingredients

• 450g russet (or other floury) potatoes, boiled until very tender
• 1/2 c. grated Cheddar cheese
• 1/2 tsp. coarse sea salt
• 1/8 tsp. black peppercorns, ground
• 2-3 Tbsp. scallions, chopped fine
• 1 egg, beaten, divided
• 1/2 c. panko breadcrumbs
• sour cream, to serve

Directions

1. Thoroughly mash the potatoes.
2. Use a fork to mix in the cheese, salt, pepper, scallions, and ~1 Tbsp. of the egg.
3. Place the remaining egg in a shallow dish.
4. Place the panko in a separate shallow dish.
5. Scoop up ~1/2 c. of the potato mixture and shape it into a ball.
6. Press the ball into a flat puck, then dip it in the beaten egg.
7. Carefully transfer the egg-coated puck to the panko dish and flip it over to coat both flat sides with panko.
8. Transfer to a plate and allow to rest while you repeat the process with the remaining potato mixture.
9. Pour ~1/2 c. of oil into a wok and heat over medium heat.
10. Once oil is hot, add one or two potato cakes to the wok.
11. Fry ~2 minutes per side, pressing down gently while discs cook, then transfer to a plate.
12. Repeat frying process with remaining discs. Add more oil to wok if necessary.
13. Serve with sour cream.

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Variations

Mashed Potato Cakes with Blue Cheese and Bacon

Ingredients

• 450g russet (or other floury) potatoes, boiled until very tender
• 6 Tbsp. crumbled blue cheese cheese
• 1/2 tsp. coarse sea salt
• 1/8 tsp. black peppercorns, ground
• 2-3 Tbsp. fresh chives, chopped fine
• 6 slices bacon, cooked and chopped/crumbled
• 1 egg, beaten, divided
• 1/2 c. panko breadcrumbs
• sour cream, to serve

Mashed Potato Cakes with Parmesan and Chives

Ingredients

• 450g russet (or other floury) potatoes, boiled until very tender
• 1/4 c. grated Parmesan cheese
• 1/2 tsp. coarse sea salt
• 1/8 tsp. black peppercorns, ground
• 2-3 Tbsp. fresh chives, chopped fine
• 1 egg, beaten, divided
• 1/2 c. panko breadcrumbs
• sour cream, to serve