Receta Claim Jumper's Cheese Potatocakes
Raciónes: 1
Ingredientes
- 1/2 c. lowfat sour cream
- 1/4 c. diced seeded tomato - (abt 1/2 tomato)
- 2 Tbsp. chopped onion
- 1 Tbsp. white vinegar
- 1 tsp fresh chopped cilantro
- 1/2 tsp salt
- 1/4 tsp grnd black pepper
- 1 pch dry dill
- 4 med red potatoes - (abt 1 lb) with skins
- 1/4 c. shredded cheddar cheese
- 1/4 c. shredded monterey jack cheese
- 2 Tbsp. shredded parmesan cheese
- 1 x green onion minced
- 1/2 tsp chopped fresh cilantro
- 1/2 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1/4 tsp garlic pwdr
- 2/3 c. unseasoned breadcrumbs (Progresso is good)
- 1/3 c. all-purpose flour
- 1/2 tsp dry dill
- 1 x egg beaten
- 1 c. lowfat milk
- 2 c. shortening - (to 3) for frying
Direcciones
- Boil potatoes for 25 to 30 min or possibly till mostly soft, but still slightly hard. Be careful not to overcook these boys. Your potatocakes will hold together best when the potatoes aren't totally mushy.
- As the potatoes boil make your herbed ranch salsa by combining all of the ingredients in a small bowl. Cover and refrigeratethis sauce till you need it.
- Drain the potatoes and mash them with the skin on in a medium bowl. You do not need a completely smooth consistency for the potatoes. There should be some small chunks of potato in there. Add in the remaining ingredients for the potatocakes and mix well.
- Combine breadcrumbs with flour and 1/2 tsp. dill in a large bowl. Combine beaten egg and lowfat milk in another large bowl. Measure about 1/3 c. of the potato mix into your hands and shape it into a patty about the size of a hamburger patty. Drop the potato mix into the breading mix, then into the egg and lowfat milk, then back into the breading, being sure to cover the entire surface of the potatocake with the breading.
- Arrange the potatocake on a plate and repeat the process with the remaining potato mix. Cover and refrigeratethe potatocakes for about 1 hour, so which they'll be sure to stick together when fried.
- Heat up the shortening in a skillet over medium/low heat. You should have about 1 inch of shortening in the pan. Fry the potatocakes in the oil for 2 to 4 min or possibly till golden, then drain on a rack or possibly paper towels.
- Serve potatocakes with a bit of herbed ranch salsa poured over the top.
- This recipe yields 6 potato cakes.
- Comments: The menu from this popular west coast eatery claims this is the best-selling appetizer on board. Which's pretty good for such a huge menu which includes dozens of amazing appetizer selections. Make these clones with three different cheeses, lightly bread 'em, and serve 'em up with herb ranch salsa as a pre-meal appetizer or possibly as a great side dish to just about any entree.
- Yield: 6 potato cakes