Southwestern-Style Mashed Potato Cakes

Southwestern-Style Mashed Potato Cakes (Adapted from CL)

1 pound russet potatoes, diced
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 garlic clove, minced
2 ounces (about 1/2 cup) finely diced sharp white cheddar cheese
1/4 cup corn kernels
1 tablespoon chopped pickled jalapeño peppers
1/3 cup all-purpose flour
fresh ground black pepper
1 large egg, lightly beaten
1 cup panko breadcrumbs
2 1/2 tablespoons butter

In a medium saucepan, add potatoes and enough water to cover. Bring to a boil - reduce heat and simmer until just tender, about 8 to 10 minutes. Remove from the heat and drain well - set aside to cool to room temperature.

In a large bowl, add cooked potatoes, 2 tablespoons flour, salt and garlic - mash with a potato masher until completely combined. Cover mixture and place into the refrigerator to chill for 20 minutes.

In a small bowl, toss together cheese, corn and jalapeños.

In a shallow dish, add 1/3 cup flour - season lightly with additional salt and fresh ground black pepper.

Evenly divide mixture into 12 equal portions - flatten each into a 2 1/2 to 3 1/2" round. Evenly divide the cheese mixture on top of 6 flattened rounds. Set the remaining 6 unfilled rounds on top of each filled round. Gently seal the edges and reform into an evenly thick patty. Dredge each filled patty in the shallow dish of seasoned flour, shaking off any excess.

In 2 other shallow dishes, add beaten egg in one and the panko in the other. Dip each potato patty into the egg mixture, allowing any excess to drip away. Coat each patty completely with panko, pressing gently to adhere.

In a large skillet, heat butter over medium-high. Add patties and reduce heat to medium. Cook until browned on each side, about 3 minutes per.

Makes 6 filled potato cakes.

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