Irish Potato Cakes With Sour Cream Sauce

Irish potato cake
Marlene Rounds / Getty Images
Ratings
  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Yield: 6 servings (serves 6)
Nutritional Guidelines (per serving)
249 Calories
14g Fat
26g Carbs
6g Protein
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Nutrition Facts
Servings: 6 servings (serves 6)
Amount per serving
Calories 249
% Daily Value*
Total Fat 14g 18%
Saturated Fat 8g 38%
Cholesterol 37mg 12%
Sodium 257mg 11%
Total Carbohydrate 26g 10%
Dietary Fiber 3g 10%
Protein 6g
Calcium 131mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Potato cakes make a wonderful starter or party appetizer. They also work well at brunch time.

Ingredients

  • For the Sour Cream Sauce: 
  • 1/2 cup sour cream (low-fat)
  • 2 tablespoons green onions (chopped, about 2 onions)
  • 1/2 teaspoon garlic (minced)
  • 1/2 teaspoon lemon juice
  • 3 drops hot pepper sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pinch cayenne pepper
  • For the Irish Potato Cakes: 
  • 1 1/4 pounds potatoes (yellow flesh, peeled and cut into 1" pieces, about 4 medium potatoes)
  • 3 tablespoons butter (unsalted)
  • 3 tablespoons milk
  • 1/2 teaspoon garlic (minced)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup cheddar cheese (grated, mild)
  • 1/4 cup green onions (sliced, about 4 onions)
  • 1/2 cup panko (Japanese bread crumbs)

Steps to Make It

To make Sour Cream Sauce: In mixing bowl, gently whisk together all sauce ingredients. Refrigerate.

To make Irish Potato Cakes: In a medium saucepan cook potatoes in 2 inches boiling water, covered, 12 to 15 minutes or until tender. Drain, then shake potatoes over low heat 1 to 2 minutes to dry thoroughly. With an electric hand mixer or potato masher, mash potatoes until smooth. Beat in butter, milk, and garlic until blended. Season with salt and pepper. Allow potatoes to cool; mix in cheese and green onions.

To form potato cakes, shape 1/2-cup portions of potato mixture into patties; coat on all sides with bread crumbs. Place on wax paper-lined baking sheet and refrigerate at least 1 hour.

In a heavy non-stick skillet, heat oil over medium heat. Add potato cakes and cook about 5 minutes, turning once, or until heated through and golden on both sides. Place on serving platter or 6 individual plates; top each potato cake with 1 tablespoon Sour Cream Sauce.

Serves 6.