Yukon Gold Potato Cakes Recipe

Directions:

1. Boil potatoes in lightly salted water until tender. Drain and put through potato ricer into medium bowl. Add beaten egg, butter, cream, cheese, chives and salt and pepper. Let cool and place in refrigerator for at least 2 hours (this firms up the potatoes so you can shape them)
2. Set up three different plates- one with flour, one with egg wash (one egg with a little water) and one with panko. Shape mashed potatoes into 4 patties, just like you would make a hamburger patty. Dredge each cake in flour first, patting off excess. Next dip in egg wash and last coat with panko, pressing down slightly so it adheres. Cover and refrigerate for at least an hour before frying.
3. When ready to serve, heat oil and butter in large non-stick over medium high heat. Fry cakes on each side, about 4 minutes or until golden brown. Drain and set on paper towels. If not serving immediately, they can be kept in a warm oven until you are ready.