Kentucky Fried Potato Cakes

Submitted by The Spice Guru

"My recipe for scrumptiously crisp-tender potato cakes made with Recipe #453973."

 

• Ready In: 25mins
• Ingredients: 9
• Serves: 6

ingredients

• 1 1⁄3 cups instant potato flakes
• 1 1⁄2 teaspoons baking powder
• 1 1⁄2 teaspoons snipped chives or 1 1/2 teaspoons dried chives
• 1 1⁄2 teaspoons seasoning (Bulk KFC Original Recipe Seasoning (Copycat))
• 1⁄4 teaspoon onion powder
• 1 cup hot water
• 2 teaspoons butter
• 1⁄4 cup light sour cream
• 2 lightly beaten eggs

directions

1. NOTE: USE "IDAHO SPUDS" BRAND INSTANT MASHED POTATOES FOR BEST RESULTS (THEIR POTATOES HAVE A BETTER TEXTURE AND FRESHER FLAVOR). IF YOU PLAN ON USING ANY OTHER SEASONINGS IN PLACE OF Recipe #453973 -- USE SPARINGLY TO AVOID OVER-SALTING (TASTE THE DRY MIX UNTIL SEASONING IS WELL-BALANCED). FOR LARGER POTATO CAKES, PREPARE 4 PATTIES INSTEAD OF 6. THESE MAY BE SERVED WITH A SMALL DOLLOP OF LIGHT SOUR CREAM.
2. INTO a medium mixing bowl, add the potato flakes, baking powder, chives, Recipe #453973, and onion powder; MIX until combined.
3. POUR one cup water to a small microwave-safe bowl; ADD the butter and heat in a microwave oven until butter is completely melted, but water is not boiling.
4. REMOVE water/butter mixture from microwave and stir in the sour cream.
5. WHEN the sour cream is blended in, whisk in the beaten eggs until smooth.
6. POUR the water/dairy mixture over the potato mixture in medium bowl.
7. STIR mixture with a fork until just blended (do not over-stir!).
8. ALLOW mixture to sit for 5 minutes; DIVIDE mixture into 6 equal portions; SHAPE into patties without over-handling or pressing (they don't have to look perfect).
9. FRY in a little oil or butter over medium heat until golden brown and crisp on both sides.
10. SERVE and enjoy!