Potato Cakes A La Provence
Golden pan-fried potato cakes infused with herbed cream cheese and coated with Italian-seasoned breading.
Serving size: 2 cakes
Instructions
| Ingredient | Quantity | Instructions |
|---|---|---|
| Water, boiling | 1 1/2 gal. | Pour boiling water into large bowl. Add potatoes and salt; blend. |
| Potato Pearls® Golden Extra Rich | 1 carton | |
| Salt | 1 1/2 tsp. | |
| Cream cheese, herb-flavored | 3 1/2 qt. | |
| Eggs, divided | 20 | |
| Milk | 3 cup | Combine remaining eggs and milk. |
| Form potato mixture into 3" diameter (4 1/2 oz.) cakes. | ||
| Breadcrumbs, Italian-seasoned, commercially prepared | 2 qt. | Coat each cake with egg wash, then with breadcrumbs. Pan-fry cakes in 1/2" olive or vegetable oil. Cook both sides until golden brown. |
| Oil | ||
| For each serving: Place 2 cakes on plate. Garnish with fresh parsley if desired. | ||
| More Ideas To Build On •For added flavor, drizzle the robust cakes with commercially prepared sun-dried tomato or Alfredo sauce. •Serve with short ribs or broiled snapper. •Form cakes into dollar-size patties to create a show-stopping appetizer. |
Nutritional Information Per Serving
| Calories — 964 KCAL | Protein — 14.9 g | Fat — 81.5 g |
| Carbs — 46.2 g | Iron — 1.8 mg | Sodium — 1542 mg |
| Potassium — 108 mg | Zinc — 0.51 mg | Vitamin A — 843 IU |
| Riboflavin — 0.18 mg | Niacin — 0.6 g | Calcium — 138 mg |
| Cholesterol — 179 mg | Vitamin B6 — 70 mcg | Vitamin B12 — 0.30 mcg |
| Thiamine — 0.05 mg |