Menu Desscription:
Parmesan, Cheddar and MontereyJack Cheese, Cilantro, Onion, Fresh Dill and Mashed Potato. LightlyBreaded, Fried Crisp and Topped with Herbed Ranch Salsa
Claim Jumper® Cheese Potatocakes
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Herbed Ranch Salsa
1/2 Cup sour cream
1/4 Cup seeded and diced tomato (about 1/2 tomato)
2 Tablespoons minced onion
1 Tablespoon white vinegar
1 Teaspoon fresh minced cilantro
1/2 Teaspoon salt
1/4 Teaspoon ground black pepper
Pinch dried dill
Potatocakes
4 Medium red potatoes, with skin
1/4 Cup shredded cheddar cheese
1/4 Cup shredded monterey jack cheese
3 Tablespoons shredded parmesan cheese
1 green onion, chopped
1/2 Teaspoon minced cilantro
1/2 Teaspoon salt
1/2 Teaspoon garlic powder
1/4 Teaspoon ground black pepper
Breading
2/3 Cup unseasoned breadcrumbs
1/3 Cup all-purpose flour
1/4 Teaspoon dried dill
1 egg, beaten
1 Cup milk
2 to 3 cups shortening or vegetable oil.
In a covered saucepan with a lid bring potatoes to a boil then simmer until done making sure not to over cook. About 20-25 minutes.
Drain.
In a bowl mash the potatoes (with skins) leaving small chunks of potato.
Add the cheeses, green onion, cilantro and seasonings for the potatocakes and mix well.
Combine breadcrumbs with flour and 1/2 teaspoon dill.
In a separate bowl combine the beaten egg and milk.
Shape potato mixture into patties using about 1/3 cup of the potato mixture for each patty.
Place each potato patties into the breading mix, then egg and milk, and back into the breading. Be sure each patty is covered with breading mix.
Put the competed patties on a plate and cover. Refrigrate for about 1 hour.
Heat the oil or shortening in skillet over medium heat until hot. Add the potato patties and fry for 2 to 4 minutes or lightly brown. Drain on paper towels.
Serve with ranch salsa.
Herbed Ranch Salsa:
Combine all of the ingredients for the salsa in a small bowl. Cover and refrigerate until ready to serve.
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