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. ---------------------------------------------------------------------------
Nutrition
Ingredients
