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    You are in: Home / Recipes / TSR Version of Claim Jumper's Cheese Potato Cakes by Todd Wilbur Recipe
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    TSR Version of Claim Jumper's Cheese Potato Cakes by Todd Wilbur

    TSR Version of Claim Jumper's Cheese Potato Cakes by Todd Wilbur. Photo by Anke R

    1/1 Photo of TSR Version of Claim Jumper's Cheese Potato Cakes by Todd Wilbur

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    1 hrs

    1 hrs 30 mins

    Aussie-In-California's Note:

    From www.TopSecretRecipes.com Yummmm I could eat these till I pop. I have been looking for this recipe for ages. I finally found it on the fooddownunder.com website. I have not tried these yet but I will VERY soon.

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    Ingredients:

    Yield:

    Potato ...

    Units: US | Metric

    Herb Ranch Salsa

    Potato Cakes

    Breading

    Directions:

    1. 1
      Boil potatoes for 25-30 mins or until mostly soft, but still slightly firm.
    2. 2
      Potatocakes will hold together best when the potatoes are not totally mushy.
    3. 3
      As the potatoes boil make the Herbed Ranch Salsa by combining all the ingredients in a small bowl.
    4. 4
      Cover and chill till needed.
    5. 5
      Drain potatoes and mash with skins on in medium bowl.
    6. 6
      Don't overly mash, there should be some small chunks of potato.
    7. 7
      Add remaining Potatocake ingredients and mix well.
    8. 8
      Combine breadcrumbs with flour and 1/2 Teaspoon of Dill in large bowl.
    9. 9
      Combine beaten egg& milk in another large bowl.
    10. 10
      Measure approx 1/3 cup of potato mixture into your hands and shape into a patty about the size of a hamburger patty.
    11. 11
      Drop potato mixture into breading mixture, then into egg& milk, and then back into breading mixture.
    12. 12
      Be sure to cover entire surface with breading.
    13. 13
      Arrange the potatocake on a plate, repeat the process with remaining potato mixture.
    14. 14
      Cover and chill the potatocakes for one hour so they will be sure to stick together when fried.
    15. 15
      Heat up shortening in skillet over medium-low heat.
    16. 16
      There should be about 1" of shortening in the pan.
    17. 17
      Fry the potatocakes in the oil 2-4 minutes or until golden brown, then drain on rack or paper towels.
    18. 18
      Serve with Herbed Ranch Salsa drizzled over top.

    Ratings & Reviews:

    • on December 18, 2009

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 10, 2009

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 04, 2009

      45

      My boyfriend and I have been ordering these at the restaurant every time we go to eat, he can't get enough of them. I found this recipe and was excited to try it. It wasn't hard to follow, just a bit time consuming and like someone else said, I would probably make the potato mix in advance. Next time I would also double the amount of cheese, I think that will help it bind better, and I love cheese. I used a hamburger press to make the patties and that helped keep them together. As for the dip, it's not quite how the restaurant serves it, but it's decent. I'm still trying to figure out what it's missing, maybe ketchup? If you figure it out, please help. Overall, I will make this again for my boyfriend who ate 4 right after I fried them.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for TSR Version of Claim Jumper's Cheese Potato Cakes by Todd Wilbur

    Serving Size: 1 (1545 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 295.9
     
    Calories from Fat 94
    31%
    Total Fat 10.4 g
    16%
    Saturated Fat 5.7 g
    28%
    Cholesterol 57.2 mg
    19%
    Sodium 629.6 mg
    26%
    Total Carbohydrate 40.2 g
    13%
    Dietary Fiber 3.4 g
    13%
    Sugars 3.7 g
    15%
    Protein 10.9 g
    21%

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