Mustard Potato Cakes Recipe

Name: Mustard Potato Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds red potatoes, scrubbed and cubed; 1/4 cup freshly grated Parmesan; 1/4 cup light sour cream; 2 heaping tablespoons whole-grain Dijon mustard; 2 green onions, sliced; 1 egg, lightly beaten; Kosher salt and freshly ground black pepper; 1 1/2 cups panko breadcrumbs; 1 teaspoon dried parsley; 1/4 cup canola oil

Servings: persons

2 1/2 pounds red potatoes, scrubbed and cubed
1/4 cup freshly grated Parmesan
1/4 cup light sour cream
2 heaping tablespoons whole-grain Dijon mustard
2 green onions, sliced
1 egg, lightly beaten
Kosher salt and freshly ground black pepper
1 1/2 cups panko breadcrumbs
1 teaspoon dried parsley
1/4 cup canola oil

1
Preheat the oven to 200 degrees F.
2
Add the potatoes to a saucepan and cover with cold water.
3
Bring up to a boil, reduce to a simmer and cook until tender, about 20 minutes.
4
Drain the potatoes in a colander and allow to cool slightly.
5
Transfer to a large bowl and mash with a potato masher until smooth.
6
Add the Parmesan, sour cream, mustard, green onions and egg.
7
Sprinkle with salt and pepper.
8
Mix together until incorporated.
9
Combine the panko and dried parsley in a casserole dish and sprinkle with salt and pepper.
10
Form the potatoes into 8 cakes, about 5 inches wide and 3/4-inch thick.
11
Dredge the cakes through the panko.
12
Add the canola oil to a high-sided skillet over medium heat.
13
Once the oil is hot, add the first batch of cakes and cook until crisp, about 3 minutes per side.
14
Remove from the oil to a paper towel-lined plate.
15
Repeat with the second batch.
16
Hold in the oven before serving.

629

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/2 pounds red potatoes, scrubbed and cubed, 1/4 cup freshly grated Parmesan, 1/4 cup light sour cream, 2 heaping tablespoons whole-grain Dijon mustard, and more.

Yes, Mustard Potato Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mustard Potato Cakes

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