Crispy Potato Patties With Roasted Red Pepper Salsa
- Ready In:
- 1hr
- Ingredients:
- 14
- Yields:
-
12 patties
- Serves:
- 12
ingredients
- 709.77 ml Simply Potatoes Traditional Mashed Potatoes
- 157.80 ml goat cheese, crumbles
- 14.79 ml cumin
- 4.92 ml fresh ground black pepper
- salt (optional)
- 118.29 ml vegetable oil
- 473.18 ml plain panko breadcrumbs
- 2 eggs (beaten)
- 118.29 ml milk
- 2 red peppers
- 59.14 ml cilantro (chopped)
- 59.14 ml green onion (chopped)
- 59.14 ml black olives (chopped)
- 14.79 ml lime juice
directions
- To make the patties, combine the Simply Potatoes, goat cheese crumbles, cumin and black pepper in a large bowl. Take a heaping tablespoon of the potatoes and shape into a 1 inch patty. Place the patties on a cookie sheet and refrigerate at least 1 hour or overnight.
- To make the salsa, roast 2 red peppers over gas flame or under a broiler. Place roasted red peppers in a plastic bag until cool enough to handle. Peel off blackened skin, chop up peppers and place them in a medium bowl. Combine peppers with cilantro, green onions, black olives and lime juice. Refrigerate salsa at least 1 hour or overnight.
- Just before serving, fry the potato patties. Combine the egg and milk in small bowl and place the panko bread crumbs in a medium bowl. Heat the vegetable oil in a 10 inch frying pan on medium high for 4-5 minutes. Dip the potato patties in the egg mixture first and then coat both sides in the panko. Fry the patties in 2 batches in the hot oil 4 minutes per side or until golden brown. Drain fried patties on a paper towel.
- Top each potato patty with a tablespoon of red pepper salsa and serve immediately.
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