Ingredients
-
-
1/3
-
1/3
-
3
-
1/2
-
1 1/2
-
1
-
1/4
-
1/2
-
-
5
-
1/3
-
1/3
-
3
-
2
Directions
Potato Cakes, Yummmm I could eat these till I pop , I sooo love this recipe It does take a long time at first, but I’m getting faster everytime I make it 🙂 I add more cheese & dill , This was amazing! Next time I’m going to try it with a little more cheese and Panko breadcrumbs instead of plain breadcrumbs I think that will make the cakes a little more authentic
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Steps
|
1
Done
|
Boil Potatoes For 25-30 Mins or Until Mostly Soft, but Still Slightly Firm. Potato Cakes Will Hold Together Best When the Potatoes Are not Totally Mushy. |
|
2
Done
|
as the Potatoes Boil Make the Herbed Ranch Salsa by Combining All the Ingredients in a Small Bowl. Cover and Chill Till Needed. |
|
3
Done
|
Drain Potatoes and Mash With Skins on in Medium Bowl. and Don't Overly Mash, Just Make Sure There Are Small Chunks of Potato. |
|
4
Done
|
Add Remaining Potato Cake Ingredients and Mix Well. |
|
5
Done
|
Combine Breadcrumbs With Flour and 1 Teaspoon of Dill in Large Bowl. |
|
6
Done
|
Combine Beaten Egg & Milk in Another Large Bowl. |
|
7
Done
|
Measure Approx 1/2 Cup of Potato Mixture Into Your Hands and Shape Into a Patty About the Size of a Hamburger Patty. |
|
8
Done
|
Drop Potato Mixture Into Breading Mixture, Then Into Egg & Milk, and Then Back Into Breading Mixture. Be Sure to Cover Entire Surface With Breading. Arrange the Potato Cakes on a Plate, Repeat the Process With Remaining Potato Mixture. |
|
9
Done
|
Cover and Chill the Potato Cakes For One Hour So They Will Be Sure to Stick Together When Fried. |
|
10
Done
|
Heat Up Shortening in Skillet Over Medium-Low Heat.there Should Be About 1" of Shortening in the Pan. |
|
11
Done
|
Fry the Potato Cakes in the Oil 2-4 Minutes or Until Golden Brown, Then Drain on Rack or Paper Towels. |
|
12
Done
|
Serve With Herbed Ranch Salsa Drizzled Over Top. |
