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