|
|
|
Ingredients
|
- Herb Ranch Salsa
- 1/2 cup sour cream
- 1/4 cup diced seeded tomatoes
- 2 tbsp minced onions
- 1 tbsp white vinegar
- 1 tsp minced fresh cilantro
- 1/2 tsp salt
- 1/4 tsp fresh ground black pepper
- 1/4 tsp dried dill
- Potato Cakes
- 4 medium red potatoes with skins
- 1/4 cup shredded cheddar cheese
- 1/4 cup shredded monterey jack cheese
- 2 tbsp shredded parmesan cheese
- 1 green onion, chopped
- 1/2 tsp minced fresh cilantro
- 1/2 tsp salt
- 1/4 tsp fresh ground black pepper
- 1/4 tsp garlic powder
- Breading
- 2/3 cup breadcrumbs
- 1/3 cup all-purpose flour
- 1 egg, beaten
- 1/2 tsp dried dill
- 1 cup milk
- 3 cups shortening (for frying)
|
|
|
Preparation
|
- Boil potatoes for 25-30 minutes until mostly soft, but still slightly firm. Cakes will hold together better if potatoes are not totally mushy.
- While potatoes are boiling, make salsa by combining all ingredients in a small mixing bowl. Cover and chill until needed.
- When potatoes are done, drain, and mash with skins still on. Don't overly mash, there should be some small chunks.
- Add remaining potatocake ingredients, and blend well.
- In separate bowl, combine breadcrumbs, flour, and 1/2 tsp dill.
- In separate bowl, combine beaten egg and milk.
- To make cakes, form approximately 1/3 cup of potato mixture into a patty. Drop into breading mixture, then into egg mixture, then back into breading mixture. Be sure entire surface is covered with breading.
- Set breaded potatocakes aside on plate and repeat process until all cakes are ready.
- Cover plate and chill for one hour so potatocakes will stick together when fried.
- Heat shortening in skillet over medium-low heat.
- Fry cakes in oil for 2-4 minutes or until golden brown, turning once.
- Drain on paper towel or rack.
- To serve, drizzle with salsa.
|
|
|
Notes
|
Thanks to Claim Jumpers.
|
|
