Best Mustard Potato Cakes Recipes

SALMON POTATO CAKES WITH MUSTARD TARTAR SAUCE

Steps:

• Halve potatoes (leave skin on) and place in small saucepan with about 1/2 cup water, bring to boil, reduce heat and simmer until potatoes are tender, about 15 minutes.
• Drain any remaining water.
• Mash potatoes with fork, leaving chunky texture.
• Combine in medium mixing bowl mashed potatoes, salmon, egg white, onion, parsley and seasoning mix.
• Heat oil in nonstick frypan over medium heat.
• Fill half cup measure with mixture.
• Turn mixture out into frypan and flatten slightly with spatula.
• Repeat for second cake.
• Cook until browned and flip to brown other side, about 7 minutes total.
• While cakes cook, mix all ingredients together for sauce.
• Serve cakes with lemon and parsley garnish, if desired.

MUSTARD POTATO CAKES

Steps:

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

MUSTARD POTATO CAKES RECIPE - (5/5)

Steps:

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