Provolone Yukon Cakes
Provolone Yukon Cakes
Directions
- Squeeze excess moisture from grated potatoes.
- Combine flour, parsley, mashed potatoes, cheese, salt, pepper, and gated potatoes in a bowl.
- In a sperate bowl whisk egg and milk. Then combine this with the potato mixture.
- Heat olive oil in sauté pan over medium-high heat. Form potato mixture into 2-inch patties and cook in oil for 3-4 minutes per side until golden brown.
- Remove from pan and drain excess oil on towel. Then serve.
Ingredients
- 1 1/2 cup Peak Fresh Produce® Yukon gold potatoes, grated
- 1 cup Peak Fresh Produce® Yukon gold mashed potatoes
- 1/2 cup Bacio® mozzarella and provolone cheese, shredded
- 1 cup Roma® All-Purpose Flour
- 2 tbsp Peak Fresh Produce Parsley, minced
- 1 Nature's Best Dairy® Egg(s)
- 1 tbsp Nature's Best Dairy® Milk
- 1/8 tsp Magellan® sea salt
- 1/8 tsp Magellan® Black Pepper, ground
- 1/4 cup Roma® Oil, Olive
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
