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My Favorite Cheesy Potato Puffs

4 cups mashed potatoes (leftovers or fresh made)
2 egg whites, whisked till soft peaks
1 cup sharp cheddar cheese
12 cup bacon, sauteed (about 4 slices)
2 tablespoons grated onions (or diced very fine)
1 cup dried Italian seasoned breadcrumbs (1/4 cup for the filling, 3/4 cup for the coating)
1 teaspoon fresh chives
1 teaspoon fresh parsley
12 cup olive oil to saute the cake
34 cup sour cream (garnish)


Bacon -- I like to cook mine in the microwave. Just use a paper plate or microwave plate lined with a paper towel, then add the bacon slices, then another paper towel. Cook 3-4 minutes until crisp, no mess and easy clean up, Remove and let cool. Then fine chop. Potatoes -- Now I use leftovers, but use your favorite recipe, even store bought, it doesn't matter. You just need 4 cups pre-made and preferably slightly chilled. Definitely not warm. Mix -- To a medium size bowl (which the potatoes may already be in) add the cheese, bacon, chives, parsley, onion, salt and pepper, 1/4 cup bread crumbs and mix well. Eggs -- Whisk the eggs to soft peaks. I just whisk by hand, it only takes a few minutes. Add the eggs to the potato mixture and fold lightly. Puffs -- I like to use a ice cream scoop, but a good heaping teaspoon will work just fine. Roll in your hand to a small ball and then slightly flatten, not too flat. Then lightly dredge in the bread crumbs on each side to give a light coating and place on a cookie sheet lined with parchment paper and cover. Important Step -- Let them rest and put in the freezer for about 15 minutes to firm up. This helps with the cooking process. Cooking -- I use cast iron for this, but a non stick pan will work just fine. Add the oil and heat to medium high. Then add the chilled cakes and saute 3-4 minutes per side until golden brown. Set to the side on a paper towel to get rid of any additional grease. Serve -- 1-2 patties per person with a dollop of sour cream on each and a few chives if you want.

Source: www.food.com