Cream Cheese Stuffed Potato Pancakes

• Vegetarian

• Produce

  • 1/4 tsp Garlic powder
  • 2 cups Mashed potatoes
  • 1/2 tsp Onion powder
  • 3 Scallions

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/3 cup All-purpose flour
  • 1/4 tsp Black pepper
  • 1/4 tsp Cayenne pepper, ground
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 2/3 cup Bread crumbs, seasoned

• Dairy

  • 2/3 cup Cheddar cheese, sharp
  • 1/2 cup Cream cheese

Found on cinnamonspiceandeverythingnice.com

Description

Ingredients

• 2 cups mashed potatoes (made with milk & butter)
• ⅔ cup shredded sharp cheddar cheese
• ⅓ cup all-purpose flour
• 1 egg, lightly beaten
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ⅔ cup seasoned bread crumbs
• ½ teaspoon onion powder
• ¼ teaspoon garlic powder
• ¼ teaspoon ground cayenne pepper (or more if you like it spicier)
• ½ cup cream cheese, at room temperature
• 3 scallions, chopped

Directions

• In a large bowl mix the mashed potatoes, cheddar, flour, egg, salt and pepper together.
• In a shallow bowl mix the bread crumbs, garlic powder, onion powder and cayenne together.
• Mix the cream cheese and chives together.
• Scoop up about 2 teaspoons of the cream cheese and roll it into a ball.
• Scoop up ¼ cup of potato mixture flatten it into a thick patty and place the cream cheese in the center. Wrap the potato patty around it and drop it into the crumbs.
• Coat with the crumbs and gentlly flatten into a ½-inch thick patty.
• Repeat until all the patties are made. Refrigerate 20 - 30 minutes. This will help the patties keep their shape.
• In a large frying pan over medium - heat enough oil to generously cover the bottom of the pan and add a pat of butter.
• Fry the patties in batches 2 - 3 minutes per side. Remove to paper towels to drain.
• Serve with a dollop of sour cream.