- 1 1/3 pounds (4 meduim) potatoes, cut into 1-inch chunks
- 1 egg, beaten*
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup (4 ounces) shredded sharp Cheddar Cheese**
- 2 tablespoons finely chopped parsley
- 1 teaspoon dried thyme
- 1/4 cup yellow corn meal, divided
- 1/4 cup vegetable oil, for frying
In heavy covered saucepan cook potatoes in 2 inches boiling water until tender, about 15 minutes. Drain thoroughly and shake pan over low heat 1 minute. Beat or mash potatoes until quite smooth; mix in egg, salt and pepper to blend thoroughly, then mix in cheese, parsley, thyme and 1 tablespoon of the corn meal. Form mixture into 8 ovel patties about 3/4 inch thick***; roll in corn meal to coat completely. in large nonstick skillet heat half the oil over medium heat. Add patties to skillet and fry until bottoms are golden brown, 4 to 5 minutes. Add remaining oil to skillet, turn patties over to brown other sides. Serve immediately.
Makes 4 servings (8 pancakes)
Nutritional Information Per Serving: 390 calories; 21 g fat; 85 mg cholesterol; 780 mg sodium; 38 g carbohydrate; 3 g fiber; 12 g protein
***ketchum kitchen note: You can prepare the recipe up to this point and refrigerate the patties, covered. When ready to complete the recipe, coat and fry as many portions as you wish.
Vegeterain Substitutes:
* we use egg replacers
** We use Veggie Shreds Cheddar Cheese
