Many of you know I try to create dishes based on ingredients that I have on hand in my refrigerator and pantry. I always try to use up left overs and mashed potatoes are one of those items that can easily be transformed! I recently prepared these delicious, crunchy potato cakes as a side dish to a burger and salad for dinner. I really prefer to use “Panko” (a Japanese-style breadcrumb) for a unique – crispy coating that you can’t get from standard type of breadcrumbs.
For years panko was found only in Asian specialty food stores and, in general, store-bought breadcrumbs were low on consumers’ shopping lists. Panko seemed to hit the mainstream after many of the Food Networking television cooking shows increasingly highlighted it. Now mainstream grocery stores are stocking shelves with many brands. I prefer the Kikkoman brand, which is made fresh from specially baked, crustless bread. The crumbs have an oblong shape, are larger, crispier and lighter, so they coat without becoming thick and clumpy like regular bread crumbs can, allowing foods to stay crispier longer. Their delicate, crisp texture makes them the ideal choice for baked or fried foods. They come unseasoned, making them perfect for sweet recipes, too.
I happen to have the “Glutino” brand of Breadcrumbs in the panty, which is a gluten-free bread crumb for those who are sensitive to gluten or wheat-free diets. I like the taste and texture, but this brand is nothing like the crispiness of regular Panko, so I simply mixed them in to use them up.
2 Cups Mashed Potatoes, chilled
1/3 Cup Cheddar Cheese, shredded (or use your favorite cheese variety!)
3 Tablespoons Onion, chopped (cook or use leftovers)
2 Eggs, slightly beaten (separate one for dredging)
Salt & Pepper, to taste
1/2 Cup Flour, for dredging
2/3 Cup Kikkoman Panko Bread Crumbs
1/3 Cup Glutino Crumbs (optional or use all Panko)
1 – 2 Tablespoons Sunflower Oil & Butter, for pan frying
Combine potatoes, cheese, one egg, and cooked onion in a bowl. Season with salt & pepper to taste.
Divide potato mixture into four equal portions and use your hands to form one inch (or so) thick patties. Combine the crumbs (or use all Panko!)
Dredge the patties in flour, then in egg and coat with Panko Bread Crumb mixture.
Meanwhile heat the butter and oil in a large skillet over medium high heat. Add the potato patties to the hot oil and cook until well browned and heated through. Turn with a spatula and brown on the other side. Allow to sit on paper towels to absorb any access fat and hit with a bit of salt while hot.
The outside will be crispy, while the inside remains creamy and delicious!
Bill paired dinner with an amazing 2012 Carmstone blend from PineRidge Vineyards. I prepared a simple salad, a burger and a delicious honey mustard dipping sauce. Easy and very flavorful!