Bacon Cheddar Potato Cakes

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By Catherine Holland By Catherine Holland

2 1/2 pounds mashed potatoes
2 ounce minced jalapeno
3 ounce diced peppered bacon
1/2 cup sour cream
4 ounce shredded cheddar cheese
1 ounce minced green onion
1/4 tsp cayenne pepper
1/2 cup all purpose flour
1 Cup seasoned flour
2 Cups egg wash
2 cup panko crumbs
1 ounce sour cream
Green onions to garnish

Chill mashed potatoes overnight until firm.

Combine all ingredients, adding flour last.

Mix together well until consistent.

Store refrigerated in a covered container.

roll dough into 3 oz. balls

dust in seasoned flour

Coat balls with egg wash

Dredge in Panko bread crumbs

Form into 3-inch round patties

Fry potato cakes in deep fryer for 3 minutes or until golden brown

Remove from fryer and let drain

Place potato cake over any salad mixture or cole slaw

Top with sour cream and green onion curls

Thirsty Lion Pub & Grill is located in Tempe Marketplace, 2000 E. Rio Salado Parkway.