| Level: | Easy |
| Total: | 55 min |
| Prep: | 20 min |
| Cook: | 35 min |
| Yield: | 8 servings |
Ingredients
- 2 1/2 pounds red potatoes, scrubbed and cubed
- 1/4 cup freshly grated Parmesan
- 1/4 cup light sour cream
- 2 heaping tablespoons whole-grain Dijon mustard
- 2 green onions, sliced
- 1 egg, lightly beaten
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 1 1/2 cups panko breadcrumbs
- 1 teaspoon dried parsley
- 1/4 cup canola oil
Instructions
- Preheat the oven to 200 degrees F.
- Add the potatoes to a saucepan and cover with cold water. Bring up to a boil, reduce to a simmer and cook until tender, about 20 minutes.
- Drain the potatoes in a colander and allow to cool slightly. Transfer to a large bowl and mash with a potato masher until smooth. Add the Parmesan, sour cream, mustard, green onions and egg. Sprinkle with salt and pepper. Mix together until incorporated.
- Combine the panko and dried parsley in a casserole dish and sprinkle with salt and pepper. Form the potatoes into 8 cakes, about 5 inches wide and 3/4-inch thick. Dredge the cakes through the panko.
- Add the canola oil to a high-sided skillet over medium heat. Once the oil is hot, add the first batch of cakes and cook until crisp, about 3 minutes per side. Remove from the oil to a paper towel-lined plate. Repeat with the second batch. Hold in the oven before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 241 |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 7 g |
| Cholesterol | 26 mg |
| Sodium | 432 mg |
Reviews
I love the Neely’s. I really wished the came on more. Why they don’t get a lot of air time like the other shows.
First time I saw the Neely’s program, very impressed! Thank you Foodnetwork.com…..we LoVE ya. Sova, NC
I made this for my grown daughters and they liked it so much, they ate the potatoes before I could even fry them!!
Watching this being made had me sold. I substituted regular mustard for the Dijon and dried onion for the green onion because I didn’t have an onion and don’t care for green onion.
The mustard definitely developed the overall taste. I would make the patties a little smaller (4″ instead of 5″ to make them easier to handle, cook more consistently and plate (hold together better. Outside of that…a definite hit! Loved ’em!
Nice little recipe! add 1 more egg, and add bread crumbs to the mixture to help them hold together…overall nice side dish.
i actually saw the episode yesterday morning and tried the potato cakes yesterday evening. They were okay but they fell apart, i know the recipe said 1 egg but should i have used 2?