Smoky English Pea & Potato Patties With Bacon Sour Cream

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 add the potatoes to a large skillet; cover with water and simmer until fork tender or about 8 minute.
• 2 drain potatoes and pour into a large bowl; set aside to cool.
• 3 wipe out the skillet, add one tablespoon of canola oil and saute the shallot and garlic for two minutes over medium low heat.
• 4 stir in the peas and continue to cook for another two minutes then pour mixture into bowl with the potatoes to cool.
• 5 preheat oven to 375°f degrees.
• 6 wipe out the skillet once again, add the remaining canola oil and heat over medium low temperature.
• 7 using a fork, roughly mash the potatoes; stir in the cumin, salt, pepper and smoked gouda cheese.
• 8 divide mixture evenly into six portions; form into thick patties, patting the sides in firmly to keep mixture together.
• 9 press the patties into the panko breadcrumbs on all sides then place into the hot oil.
• 10 brown until golden on both sides then carefully remove from skillet with a spatula and drain on paper towels.
• 11 drain any remaining oil from skillet; return the patties to the skillet.
• 12 place skillet in oven for 10 minutes or until potato patties are crispy & heated through.
• 13 meanwhile, add the sour cream and bacon to a food processor and puree until blended.
• 14 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.
• 15 garnish with fresh parsley leaves. makes 6 servings.