Parmesan Potato Cakes Recipe
Fresh potatoes with herbs and parmesan cheese breaded and deep fried. Topped with dill mustard sauce and parmesan cheese.
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Ingredients
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Potato cakes
Breading station
Dill mustard sauce
Garnish
Method
Potato cakes
- 1
- 2
mash and season
Mash the potatoes until mostly smooth (leave a little texture). Stir in unsalted butter, minced shallot, chopped parsley and chives, 3 tablespoons grated parmesan, 3 tablespoons flour, the large egg, 1 teaspoon salt and 1 teaspoon black pepper. Mix until just combined. The mixture should hold together when formed; if too loose, add 1 tablespoon more flour.
- 3
shape
Portion the mixture into 8 equal portions (about 2–3 tablespoons each) and shape into flattened rounds about 2.5–3 inches wide and 1/2 inch thick. Place on a parchment-lined tray and chill in the refrigerator for at least 30 minutes to firm up (this helps with breading and frying).
Breading station & frying
- 4
prepare breading
Set up three shallow dishes: one with 1 cup flour, one with the 2 beaten eggs, and one with the panko breadcrumbs mixed with 1/2 cup grated parmesan and 1/2 teaspoon salt. Season flour lightly with a pinch of salt and pepper if desired.
- 5
bread the cakes
Working one at a time, dredge each chilled potato cake in flour, shaking off excess, dip into the beaten eggs, then press into the panko-parmesan mixture to coat thoroughly. Place finished cakes back on the tray and refrigerate 10 minutes to set the coating.
- 6
heat oil
Pour about 1 to 1.5 inches of vegetable oil into a heavy skillet or saucepan (or use a deep fryer) and heat to 350°F (177°C). If you don't have a thermometer, test with a small breadcrumb: it should sizzle and brown in about 30–45 seconds.
- 7
fry
Fry the cakes in batches (do not overcrowd) for 2.5–3 minutes per side until golden brown and crisp. Use a slotted spatula to turn gently. Maintain oil temperature between 330–360°F (165–182°C). If oil gets too hot, reduce heat; if it cools, increase heat slightly.
- 8
drain
Transfer fried cakes to a wire rack set over a baking sheet or to paper towels to drain excess oil. Season immediately with a pinch of salt and a dusting of extra grated parmesan.
Dill mustard sauce & finish
- 9
make sauce
Whisk together 3 tsp Dijon, 1 tsp whole-grain mustard, 3 tablespoons mayonnaise, 2 tablespoons sour cream (or Greek yogurt), 2 tablespoons chopped fresh dill, 1 teaspoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper until smooth. Taste and adjust seasoning or lemon to preference.
- 10
plate and serve
Arrange 2–3 potato cakes per serving on a plate. Spoon or drizzle the dill mustard sauce over the top or serve on the side. Sprinkle extra chopped dill and an extra tablespoon of grated parmesan over the cakes. Serve with lemon wedges.