Smoky English Pea & Potato Patties With Bacon Sour Cream

Name: Smoky English Pea & Potato Patties With Bacon Sour Cream
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 2 1/2 cups potatoes, peeled and diced; 1/4 cup canola oil; 1 large shallot, minced; 2 garlic cloves, chopped; 1 cup frozen green pea, thawed & drained; 1 1/2 teaspoons ground cumin; 1 tablespoon kosher salt; 1/4 teaspoon black pepper; 1 cup smoked gouda cheese, shredded; 2 cups panko breadcrumbs; 3/4 cup sour cream; 3 pieces bacon, cooked

Submitted by nanrichp

"found this on another food website. Was submited by Cherylptw. I made using leftover mashed potatoes and then followed the directions from step 3 on. my bh loved them!! be sure the freeze the gouda cheese before you try to grate it (about 30 minutes). garnish with fresh, chopped parsley."

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Ready In:: 40mins
Ingredients:: 12
Serves:: 6

ingredients

2 ¹⁄₂ cups potatoes, peeled and diced
¹⁄₄ cup canola oil
1 large shallot, minced
2 garlic cloves, chopped
1 cup frozen green pea, thawed & drained
1 ¹⁄₂ teaspoons ground cumin
1 tablespoon kosher salt
¹⁄₄ teaspoon black pepper
1 cup smoked gouda cheese, shredded
2 cups panko breadcrumbs
³⁄₄ cup sour cream
3 pieces bacon, cooked

directions

Add the potatoes to a large skillet; cover with water and simmer until fork tender or about 8 minute.
Drain potatoes and pour into a large bowl; set aside to cool.
Wipe out the skillet, add one tablespoon of canola oil and saute the shallot and garlic for two minutes over medium low heat.
Stir in the peas and continue to cook for another two minutes then pour mixture into bowl with the potatoes to cool.
Preheat oven to 375°F Degrees.
wipe out the skillet once again, add the remaining canola oil and heat over medium low temperature.
Using a fork, roughly mash the potatoes; stir in the cumin, salt, pepper and smoked gouda cheese.
Divide mixture evenly into six portions; form into thick patties, patting the sides in firmly to keep mixture together.
Press the patties into the panko breadcrumbs on all sides then place into the hot oil.
Brown until golden on both sides then carefully remove from skillet with a spatula and drain on paper towels.
Drain any remaining oil from skillet; return the patties to the skillet.
Place skillet in oven for 10 minutes or until potato patties are crispy & heated through.
Meanwhile, add the sour cream and bacon to a food processor and puree until blended.
To serve the dish, place one potato patty on each serving plate; add a dollop of sour cream on the opposite end of the plate.
Garnish with fresh parsley leaves. Makes 6 servings.