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From November 2005 issue of Better Homes and Gardens. You can prepare your own tapenade at home. Smaller formed patties are ideal as appetizers.
- 2 1⁄2 cups mashed potatoes, ro room temperature
- 1⁄2 cup smoked gouda cheese (smoked cheddar cheese or feta are substitutes)
- 1 tablespoon flour
- 1 tablespoon fresh cilantro (dill, tarragon or chopped green onion can be substituted)
- 1⁄8 teaspoon freshly ground cracked black pepper
- 1 egg
- 1 tablespoon water
- 1⁄2 cup finely ground dry breadcrumbs
- 2 teaspoons olive oil
- 1⁄2 cup sour cream
- 3 tablespoons olive tapenade
- 1 -2 teaspoon prepared horseradish (or 1 teaspoon ground cumin)
- In a large bowl combine the mashed potatoes, smoked cheese, flour, fresh cilantro, and pepper. Form potato mixture into 8 patties or 16 mini-patties, each about 3/4" thick.
- In a shallow dish beat together the egg and water. In a separate shallow dish place bread crumbs. Dip potato patties carefully in egg mixture, then in bread crumbs, turning to coat both sides evenly.
- Preheat oven to 300 degrees.
- In a large nonstick skillet heat 1 teaspoon of the olive oil over medium heat; reduce heat to medium-low. Add 4 patties to skillet; do not crowd and cook approximately 4 minutes or until bottoms are golden brown.
- Gently turn patties and cook 4 to 5 minutes more, or until golden brown. Remove patties to baking sheet. Keep warm in oven. Cook remaining patties, using remaining 1 teaspoon oil.
- Meanwhile, prepare the potato topping by combining in a small bowl the sour cream and tapenade. Serve patties hot with sour cream mixture.