Blue Cheese Potato Cakes

I have found a new love... blue cheese! I have been trying to find new ways to use it in recipes. Today I was watching hot of the grill with Bobby Flay and he made these beautiful cakes. Panko bread crumbs are Japanese bread crumbs. They help give a light crust to the cakes. This recipe is a great way to use leftover mashed potatoes! Hope you enjoy them!

• Ready In: 25 mins
• Serves: 8

Ingredients

• 2  cups  cold mashed potatoes
• 1⁄4 cup panko breadcrumbs, plus
• 1⁄4 cup panko breadcrumbs, extra for coating
• 1⁄2 cup  crumbled domestic blue cheese
•  salt & freshly ground black pepper (to taste)
• 1⁄4 cup olive oil

Directions

1. First, combine the potatoes, bread crumbs and blue cheese in a medium bowl.
2. Season with salt and pepper to taste.
3. Next form the mixture into eight 2-inch cakes.
4. Now chill the cakes in a single layer in the refrigerator for 30 minutes.
5. Then dredge the cakes lightly in more panko crumbs.
6. Heat the oil in a large saute pan over high heat.
7. Turn the oil down a bit and cook the cakes until golden brown on both sides (approx 5-10 minutes depending on the heat of your pan).
8. Enjoy!