Sage Derby Potato Cakes With Sour Cream Dip

Submitted by MissGolightly

"This was from a Publix recipe book originally, but I made some changes. I made these for St. Patrick's day and they were a hit!"

 

• Ready In: 45mins
• Ingredients: 13
• Serves: 8

ingredients

• Potato Cakes

• 453.59 g Red Bliss potatoes or 453.59 g butter potato, peeled and halved
• 198.44 g sage derby cheese, shredded (1 3/4 cups)
• 1 onion, shredded
• 4.92 ml salt
• 0.61 ml white pepper
• 1 egg, beaten
• 118.29 ml canola oil (not extra-virgin) or 118.29 ml olive oil (not extra-virgin)
• 118.29 ml all-purpose flour (optional -- season with salt & pepper)

• Dipping Sauce

• 236.59 ml sour cream
• 9.85 ml heavy cream
• 14.79 ml chopped chives
• 2.46 ml salt
• 0.25 ml white pepper

directions

1. In a medium saucepan, cover potatoes with salted water and bring to a simmer. Cook for 10-12 minutes, just until tender. Cool, then shred potatoes into a large mixing bowl using the large holes of a box grater. Add cheese and toss to blend. Season mixture with salt and pepper and mix in egg.
2. Using a measuring tablespoon, scoop even spoonfuls of potato cheese mixture. Form each scoop into a 1/2" thick round patty and dredge lightly on both sides in flour.
3. Heat olive oil over medium-high heat in a a large frying pan. In batches of 6-8 pieces, place cakes in hot oil and cook 1-2 minutes per side, or until lightly browned. Drain on paper towels.
4. Whisk sauce ingredients together in a small bowl and serve with warm potato cakes.