Mustard Potato Cakes

Name: Mustard Potato Cakes
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters canola oil; 1 teaspoon dried parsley; 1 egg, lightly beaten; 2 green onions, sliced; 8 servings Kosher salt and freshly ground black pepper; 355 milliliters panko breadcrumbs; 59 milliliters freshly grated Parmesan; 1 kilograms red potatoes, scrubbed and cubed; 59 milliliters light sour cream; 2 Tbsps heaping tablespoons whole-grain Dijon mustard

Mustard Potato Cakes might be just the side dish you are searching for. This recipe makes 8 servings with 243 calories, 6g of protein, and 11g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up panko breadcrumbs, parsley, parmesan, and a few other things to make it today. From preparation to the plate, this recipe takes around 55 minutes.

Instructions

Preheat the oven to 200 degrees F.

Equipment you will use

Oven

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.

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Potato

Water

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Sauce Pan

Drain the potatoes in a colander and allow to cool slightly.

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Potato

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Colander

Transfer to a large bowl and mash with a potato masher until smooth.

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Potato

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Potato Masher

Bowl

Add the Parmesan, sour cream, mustard, green onions and egg.

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Green Onions

Sour Cream

Parmesan

Mustard

Egg

Sprinkle with salt and pepper.

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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.

Ingredients you will need

Salt And Pepper

Dried Parsley

Potato

Panko

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Casserole Dish

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.

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Cooking Oil