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Zesty Cheddar Jalapeño Mashed Potato Cakes are a delightful twist on traditional mashed potatoes. This innovative recipe combines the creamy comfort of mashed potatoes with the sharpness of cheddar cheese and the spicy kick of fresh jalapeños, resulting in a dish that is as satisfying as it is flavorful. These potato cakes can be served as a snack, an enticing side dish, or even a main course for those looking to indulge in something unique. As comfort food continues to evolve, the appeal of Zesty Cheddar Jalapeño Mashed Potato Cakes lies in their ability to offer a familiar base while introducing bold flavors that excite the palate.

Zesty Cheddar Jalapeño Mashed Potato Cakes

Discover the delightful world of Zesty Cheddar Jalapeño Mashed Potato Cakes, a flavorful twist on a classic dish. This recipe combines creamy mashed potatoes with sharp cheddar and fresh jalapeños, creating a satisfying treat perfect for any occasion. Whether served as a snack, side, or main course, these cakes deliver a harmonious blend of comfort and spice. Explore tips for the perfect texture, variations, and serving suggestions to elevate your dining experience. Enjoy a comforting dish that excites the palate!
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Ingredients
  

2 cups mashed potatoes (prepared and cooled)

1 cup sharp cheddar cheese, grated

1-2 fresh jalapeños, seeded and finely chopped

1/4 cup green onions, chopped

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1/4 teaspoon black pepper

1/4 cup all-purpose flour (and more for coating)

1 large egg, beaten

1/4 cup cornmeal

1/3 cup breadcrumbs (panko preferred)

Salt to taste

Oil for frying (vegetable or canola)

Instructions
 

Prepare Your Ingredients: In a large mixing bowl, combine the cooled mashed potatoes with the grated cheddar cheese, chopped jalapeños, green onions, garlic powder, paprika, and black pepper. Mix well until everything is evenly combined.

    Bind the Mixture: Add the beaten egg and flour to the potato mixture. Stir until the mixture holds together. If it seems too wet or mushy, you may add a little extra flour until it reaches a manageable consistency.

      Form the Cakes: Using your hands, take about a handful of the mixture and shape it into a patty or cake, about 1/2 inch thick. Repeat until all the mixture is formed into cakes.

        Coat the Cakes: Prepare an assembly line with a plate of flour, a plate with cornmeal, and another with breadcrumbs. Dredge each potato cake first in flour, shaking off any excess. Then dip it into the cornmeal, ensuring it's well-coated, and finally roll it in breadcrumbs. This will give your cakes a crispy exterior.

          Heat the Oil: In a large skillet, heat about 1/4 inch of oil over medium heat. You can test if the oil is ready by dropping a small piece of the mixture; it should sizzle upon contact.

            Fry the Cakes: Carefully place a few cakes into the hot oil, ensuring not to overcrowd the pan. Fry for about 4-5 minutes on each side or until they are golden brown and crispy. Remove from the skillet and place on a plate lined with paper towels to drain excess oil.

              Serve Hot: Serve the Zesty Cheddar Jalapeño Mashed Potato Cakes warm, garnished with additional chopped green onions or a drizzle of sour cream or your favorite sauce for dipping.

                Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4-6 (depending on size of cakes)