Smashed Spud Patties With Tapenade Cream

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 8
• 2 1/2 cups mashed potatoes, ro room temperature
• 1/2 cup smoked gouda cheese (smoked cheddar cheese or feta are substitutes)
• 1 tablespoon flour
• 1 tablespoon fresh cilantro (dill, tarragon or chopped green onion can be substituted)
• 1/8 teaspoon freshly ground cracked black pepper
• 1 egg
• 1 tablespoon water
• 1/2 cup finely ground dry breadcrumbs
• 2 teaspoons olive oil
• 1/2 cup sour cream
• 3 tablespoons olive tapenade
• 1 -2 teaspoon prepared horseradish (or 1 teaspoon ground cumin)

Recipe

• 1 in a large bowl combine the mashed potatoes, smoked cheese, flour, fresh cilantro, and pepper. form potato mixture into 8 patties or 16 mini-patties, each about 3/4" thick.
• 2 in a shallow dish beat together the egg and water. in a separate shallow dish place bread crumbs. dip potato patties carefully in egg mixture, then in bread crumbs, turning to coat both sides evenly.
• 3 preheat oven to 300 degrees.
• 4 in a large nonstick skillet heat 1 teaspoon of the olive oil over medium heat; reduce heat to medium-low. add 4 patties to skillet; do not crowd and cook approximately 4 minutes or until bottoms are golden brown.
• 5 gently turn patties and cook 4 to 5 minutes more, or until golden brown. remove patties to baking sheet. keep warm in oven. cook remaining patties, using remaining 1 teaspoon oil.
• 6 meanwhile, prepare the potato topping by combining in a small bowl the sour cream and tapenade. serve patties hot with sour cream mixture.