RECIPES

Artichoke Jalapeno Potato Cakes

2 ½ cups Reser’s Mashed Potatoes
½ cup Reser’s Artichoke Jalapeno Dip
¼ cup (2 oz.) grated parmesan cheese
2 T. chopped red bell pepper
2 T. chopped parsley
1 cup dried plain breadcrumbs, or Panko flakes
oil or clarified butter for frying

In medium sized bowl, mix mashed potatoes, dip, parmesan, bell peppers and parsley together until blended. Shape into 12 round patties, about 1 inch thick. Coat in breadcrumbs and set on wax paper. Heat a heavy skillet on medium low, and add oil or butter. When oil is hot, add cakes and cook until golden, about 5 minutes per side.

Makes 12 - 4" cakes.
Serve as an alternative to mashed potatoes, or as an appetizer.