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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 12 |
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From Denis Cotter of Cafe Paradiso. Adapted from the New Irish Table. Ingredients:
1 1/2-1 3/4 lbs potatoes, peeled and cut into 2-inch cubes |
boiling water |
2 tablespoons unsalted butter |
2 tablespoons fresh chives, minced |
1 tablespoon minced garlic |
1/4 teaspoon ground nutmeg |
salt |
pepper |
2 tablespoons fresh dill, minced |
2 tablespoons fresh parsley, minced |
4 ounces blue cheese, cashel blue preferred (about 1 cup) |
1 egg yolk |
2 eggs |
1/2 cup milk |
1 cup all-purpose flour |
1 -1 1/2 cup seasoned bread crumbs |
1 -1 1/2 cup canola oil |
sour cream |
Directions:
1. Cook potatoes in boiling water until tender, about 12-15 minutes.
2. Drain and mash.
3. Melt butter in a small skillet over low heat.
4. Cook chives and garlic for 1-2 minutes, or until soft.
5. Stir into potatoes.
6. Add nutmeg, salt, pepper, dill and parsley.
7. Cool potatoes completely.
8. Stir in cheese and egg yolk. The cheese should still be in lumps throughout the potatoes.
9. Shape into 12 patties.
10. Refrigerate 10 minutes.
11. Beat eggs and milk together.
12. Dip patties in flour, then in egg mixture, and finally in bread crumbs.
13. Heat oil in a large skillet over medium-high heat.
14. Cook patties until browned, 3-5 minutes on each side.
15. Serve with a dollop of sour cream.
16. These can be made in advance and reheated for a few minutes in a 250°F oven.
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