Smoky English Pea & Potato Patties With Bacon Sour

Name: Smoky English Pea & Potato Patties With Bacon Sour Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ cups potatoes, peeled and diced; ¼ cup canola oil; 1 large shallot, minced; 2 garlic cloves, chopped; 1 cup frozen green pea, thawed & drained; 1 ½ teaspoons ground cumin; 1 tablespoon kosher salt; ¼ teaspoon black pepper; 1 cup smoked gouda cheese, shredded; 2 cups panko breadcrumbs; ¾ cup sour cream; 3 pieces bacon, cooked

Servings: persons

2 ½ cups potatoes, peeled and diced
¼ cup canola oil
1 large shallot, minced
2 garlic cloves, chopped
1 cup frozen green pea, thawed & drained
1 ½ teaspoons ground cumin
1 tablespoon kosher salt
¼ teaspoon black pepper
1 cup smoked gouda cheese, shredded
2 cups panko breadcrumbs
¾ cup sour cream
3 pieces bacon, cooked

1
Add the potatoes to a large skillet; cover with water and simmer until fork tender or about 8 minute.
2
Drain potatoes and pour into a large bowl; set aside to cool.
3
Wipe out the skillet, add one tablespoon of canola oil and saute the shallot and garlic for two minutes over medium low heat.
4
Stir in the peas and continue to cook for another two minutes then pour mixture into bowl with the potatoes to cool.
5
Preheat oven to 375F Degrees.
6
wipe out the skillet once again, add the remaining canola oil and heat over medium low temperature.
7
Using a fork, roughly mash the potatoes; stir in the cumin, salt, pepper and smoked gouda cheese.
8
Divide mixture evenly into six portions; form into thick patties, patting the sides in firmly to keep mixture together.
9
Press the patties into the panko breadcrumbs on all sides then place into the hot oil.
10
Brown until golden on both sides then carefully remove from skillet with a spatula and drain on paper towels.
11
Drain any remaining oil from skillet; return the patties to the skillet.
12
Place skillet in oven for 10 minutes or until potato patties are crispy & heated through.
13
Meanwhile, add the sour cream and bacon to a food processor and puree until blended.
14
To serve the dish, place one potato patty on each serving plate; add a dollop of sour cream on the opposite end of the plate.
15
Garnish with fresh parsley leaves.

1114

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 ½ cups potatoes, peeled and diced, ¼ cup canola oil, 1 large shallot, minced, 2 garlic cloves, chopped, and more.

Yes, Smoky English Pea & Potato Patties With Bacon Sour Cream falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smoky English Pea & Potato Patties With Bacon Sour Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions