Smashed Spud Patties With Tapenade Cream

From November 2005 issue of Better Homes and Gardens. You can prepare your own tapenade at home. Smaller formed patties are ideal as appetizers.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 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)

Directions

1. 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.
2. 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.
3. Preheat oven to 300 degrees.
4. 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.
5. 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.
6. Meanwhile, prepare the potato topping by combining in a small bowl the sour cream and tapenade. Serve patties hot with sour cream mixture.