Sage Derby Potato Cakes With Sour Cream Dip

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 lb red bliss potatoes or 1 lb butter potato, peeled and halved
• 7 ounces sage derby cheese, shredded (1 3/4 cups)
• 1/2 onion, shredded
• 1 teaspoon salt
• 1/8 teaspoon white pepper
• 1 egg, beaten
• 1/2 cup canola oil (not extra-virgin) or 1/2 cup olive oil (not extra-virgin)
• 1/2 cup all-purpose flour (optional -- season with salt & pepper)
• 1 cup sour cream
• 2 teaspoons heavy cream
• 1 tablespoon chopped chives
• 1/2 teaspoon salt
• 1 pinch white pepper

Recipe

• 1 in a medium saucepan, cover potatoes with salted water and bring to a simmer. cook for 10-12 minutes, just until tender. cool, then shred potatoes into a large mixing bowl using the large holes of a box grater. add cheese and toss to blend. season mixture with salt and pepper and mix in egg.
• 2 using a measuring tablespoon, scoop even spoonfuls of potato cheese mixture. form each scoop into a 1/2" thick round patty and dredge lightly on both sides in flour.
• 3 heat olive oil over medium-high heat in a a large frying pan. in batches of 6-8 pieces, place cakes in hot oil and cook 1-2 minutes per side, or until lightly browned. drain on paper towels.
• 4 whisk sauce ingredients together in a small bowl and serve with warm potato cakes.