Ingredients
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2
-
1/4
-
1/4
-
1/2
-
-
1/4
-
-
-
-
-
-
-
-
-
Directions
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!, Air, we have never met, but I am your Uncle Richie! I have a potholder hanging on my fridge that was lovingly made by your Emaw! Your mother is a dear person who always brightens my day! Enough gushin’ about Riff! These cakes are a major tasty way to use leftover mashed taters! A simple recipe that yields YUM results!, 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!
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Steps
|
1
Done
|
First, Combine the Potatoes, Bread Crumbs and Blue Cheese in a Medium Bowl. |
|
2
Done
|
Season With Salt and Pepper to Taste. |
|
3
Done
|
Next Form the Mixture Into Eight 2-Inch Cakes. |
|
4
Done
|
Now Chill the Cakes in a Single Layer in the Refrigerator For 30 Minutes. |
|
5
Done
|
Then Dredge the Cakes Lightly in More Panko Crumbs. |
|
6
Done
|
Heat the Oil in a Large Saute Pan Over High Heat. |
|
7
Done
|
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
Done
|
Enjoy! |
