Potato And Bleu Cheese Cakes Recipes

BLUE CHEESE POTATO CAKES

Steps:

• First, combine the potatoes, bread crumbs and blue cheese in a medium bowl.
• Season with salt and pepper to taste.
• Next form the mixture into eight 2-inch cakes.
• Now chill the cakes in a single layer in the refrigerator for 30 minutes.
• Then dredge the cakes lightly in more panko crumbs.
• Heat the oil in a large saute pan over high heat.
• Turn the oil down a bit and cook the cakes until golden brown on both sides (approx 5-10 minutes depending on the heat of your pan).
• Enjoy!

BABY BAKED POTATOES WITH BLEU CHEESE TOPPING

Steps:

• Wash and dry potatoes.
• Pour oil into bowl, add potatoes.Toss to coat.
• Dip each potato in salt to coat lightly.
• Place potatoes on baking sheet.
• Bake at 350 for 50 minutes or until tender.
• Combine sour cream and bleu cheese.
• Cut a cross in top of each potato; open.
• Top each potatoe with a spoonful of cheese,.
• sprinkle with chives.

POTATO & LEEK CAKES WITH BLUE CHEESE SAUCE RECIPE - (4.5/5)

Steps:

• 1. To prepare sauce, combine first 6 ingredients in a bowl, stirring well. Cover and chill. 2. To prepare cakes, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add leek to pan; sauté 3 minutes or until tender. Place leek in a large bowl. Wipe pan with paper towels. 3. Place potato in a sieve; gently squeeze potato to remove excess moisture. Add potato, flour, 1/2 teaspoon salt, 1/2 teaspoon pepper, and eggs to leek in bowl; stir well. Return pan to medium-high heat. Recoat pan with cooking spray. Divide potato mixture into 16 equal portions, shaping each into a 1/4-inch-thick patty. Add 8 patties to pan; cook 5 minutes on each side or until golden. Repeat procedure with remaining 8 patties. Serve with sauce.

BLUE CHEESE POTATO CAKES

Steps:

• Cook potatoes in boiling water until tender, about 12-15 minutes.
• Drain and mash.
• Melt butter in a small skillet over low heat.
• Cook chives and garlic for 1-2 minutes, or until soft.
• Stir into potatoes.
• Add nutmeg, salt, pepper, dill and parsley.
• Cool potatoes completely.
• Stir in cheese and egg yolk. The cheese should still be in lumps throughout the potatoes.
• Shape into 12 patties.
• Refrigerate 10 minutes.
• Beat eggs and milk together.
• Dip patties in flour, then in egg mixture, and finally in bread crumbs.
• Heat oil in a large skillet over medium-high heat.
• Cook patties until browned, 3-5 minutes on each side.
• Serve with a dollop of sour cream.
• These can be made in advance and reheated for a few minutes in a 250°F oven.