These potato cakes with an added punch of horseradish and creaminess from heavy cream and butter make a perfect side for Sunday dinner. Smart Recipes, American Recipes, Dairy Recipes, Recipes Dairy American Horseradish Potato Cakes Horseradish Potato Cakes Recipe | PT55M Serves 4 Ingredients: 1.75 Pound Potatoes 0.25 Cup Butter 1 Tablespoon Heavy Cream 1 Tablespoon Horseradish Sauce 1 Teaspoon Salt & Ground Black Pepper 0.25 Cup Panko Breadcrumbs 0.125 Cup All Purpose Flour 0.5 Cup Vegetable Oil 1 Large Egg In a pan of boiling water, cook potatoes until done completely. Remove from heat and drain potatoes completely. Return the potatoes to the pan and with a potato masher, mash them. Add cream and butter and mix until a stiff but creamy texture is formed. Add horseradish, all purpose flour,salt and black pepper and mix well. Form the potato into patties, and allow to chill in the refrigerator for 30 minutes. Meanwhile, prepare a dredging station with the beaten eggs and panko breadcrumbs in separate small bowls. Coat the potato cakes with the egg mixture and coat with panko breadcrumbs, set aside. Heat the vegetable oil, on medium heat in large nonstick pan, and fry the cakes for about 4 minutes per side, or until golden brown and delicous.

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