Here’s a recipe for Mexican Green Chile Cheese Potato Cakes with Green Chile Sour Cream that combines the delicious flavors of creamy mashed potatoes, melty cheese, and spicy green chiles. This dish is perfect as a snack, appetizer, or side dish!
Ingredients:
For the Potato Cakes:
- 3 medium potatoes (peeled and cubed)
- 1 cup shredded Mexican blend cheese (or sharp cheddar)
- 1/2 cup chopped green chiles (canned or roasted)
- 1/4 cup chopped fresh cilantro (optional)
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1 large egg
- 1/2 cup breadcrumbs (panko breadcrumbs for extra crispiness)
- Salt and pepper, to taste
- Vegetable oil, for frying
For the Green Chile Sour Cream:
- 1/2 cup sour cream
- 1/4 cup canned green chiles, finely chopped
- 1 tablespoon fresh lime juice
- 1/4 teaspoon cumin (optional)
- Salt and pepper, to taste
Instructions:
For the Potato Cakes:
- Cook the Potatoes: Place the cubed potatoes in a pot of salted water and bring to a boil. Cook until tender (about 10-12 minutes), then drain and mash them until smooth. Let them cool for a few minutes.
- Prepare the Mixture: In a large bowl, combine the mashed potatoes, shredded cheese, green chiles, cilantro, onion, garlic, cumin, paprika, egg, and breadcrumbs. Season with salt and pepper. Mix until everything is evenly combined. If the mixture is too soft, add a little more breadcrumbs to help it hold together.
- Form the Cakes: Using your hands, shape the potato mixture into small cakes, about 2-3 inches in diameter. You should get about 8-10 cakes depending on the size.
- Fry the Cakes: Heat about 2 tablespoons of vegetable oil in a large skillet over medium heat. Fry the potato cakes in batches, cooking each side for 3-4 minutes until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
For the Green Chile Sour Cream:
- Make the Sauce: In a small bowl, combine the sour cream, chopped green chiles, lime juice, cumin (optional), and season with salt and pepper to taste. Stir well to combine.
To Serve:
- Serve the warm potato cakes with a generous dollop of green chile sour cream on top or on the side for dipping.
