Artichoke Jalapeno Potato Pancakes

Lynnda Cloutier


This spicy little gem is from Reser's Fine foods

pinch tips: How to Wash Fruits & Vegetables




2 1/2 cups reser's mashed potatoes
1/2 cup artichoke jalapeno dip (stonemill kitchens, etc)
1/4 cup grated parmesan cheese
2 tbsp. chopped red bell pepper
2 tbsp. chopped fresh parsley
1 cup plain dry bread crumbs or panko
oil or clarified butter for frying

Directions Step-By-Step

In medium bowl, mix mashed potatoes, dip, Parmesan, bell pepper and parsley together til blended. Shape into 12 round patties, about 1 inch thick. Coat in bread crumbs and set on waxed paper.
Heat skillet on medium low and add oil or butter. When oil is hot, add cakes and cook til golden,about 5 minutes per side. Makes 12 cakes. Serve these as an alternative to mashed potatoes or as an appetizer

About this Recipe

Course/Dish: Vegetables, Potatoes