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 eggs
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:
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.
Servings: 8
Time preparation: 30 min.
Time total: 30 min.