STREAMING NOW: Chuck's Week Off

Crispy Potato Patties With Roasted Red Pepper Salsa

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Ready, Set, Cook! Special Edition Contest Entry: This is an crowd-pleasing side dish or appetizer that can made the day before your dinner party (with the patties fried just before serving.)The goat cheese crumbles add a nice tartness to the potatoes and the roasted red pepper salsa provides a refreshing contrast.”
READY IN:
1hr
SERVES:
12
YIELD:
12 patties
UNITS:
US

Ingredients Nutrition

Directions

  1. To make the patties, combine the Simply Potatoes, goat cheese crumbles, cumin and black pepper in a large bowl. Take a heaping tablespoon of the potatoes and shape into a 1 inch patty. Place the patties on a cookie sheet and refrigerate at least 1 hour or overnight.
  2. To make the salsa, roast 2 red peppers over gas flame or under a broiler. Place roasted red peppers in a plastic bag until cool enough to handle. Peel off blackened skin, chop up peppers and place them in a medium bowl. Combine peppers with cilantro, green onions, black olives and lime juice. Refrigerate salsa at least 1 hour or overnight.
  3. Just before serving, fry the potato patties. Combine the egg and milk in small bowl and place the panko bread crumbs in a medium bowl. Heat the vegetable oil in a 10 inch frying pan on medium high for 4-5 minutes. Dip the potato patties in the egg mixture first and then coat both sides in the panko. Fry the patties in 2 batches in the hot oil 4 minutes per side or until golden brown. Drain fried patties on a paper towel.
  4. Top each potato patty with a tablespoon of red pepper salsa and serve immediately.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: