Green Chile Cheese Potato Cakes with Tangy Sour Cream (Print version)

Golden potato cakes with green chiles, cheddar, Monterey Jack, and a lime-sour cream dip.

# Ingredients:

For the potato cakes

01 - 3 cups (720 g) cold mashed potatoes
02 - 1/2 cup (75 g) canned diced green chiles, drained well
03 - 3/4 cup (85 g) shredded sharp cheddar cheese
04 - 1/2 cup (55 g) shredded Monterey Jack cheese
05 - 1 large egg, lightly beaten
06 - 1/3 cup (42 g) all-purpose flour, plus more if needed
07 - 3 green onions, thinly sliced, plus more for serving
08 - 1/2 teaspoon garlic powder
09 - 1/4 teaspoon ground cumin
10 - 3/4 teaspoon kosher salt, or to taste
11 - 1/4 teaspoon black pepper
12 - 3 tablespoons neutral oil, for frying

For the tangy sour cream

13 - 3/4 cup (180 g) sour cream
14 - 1 tablespoon fresh lime juice
15 - 1 tablespoon chopped cilantro or chives
16 - 1 tablespoon drained diced green chiles
17 - 1 small garlic clove, finely grated
18 - 1/4 teaspoon kosher salt

# Instructions:

01 - In a large bowl, stir together the mashed potatoes, drained green chiles, cheddar, Monterey Jack, egg, flour, green onions, garlic powder, cumin, salt, and pepper until thick and combined.
02 - Scoop the mixture into 8 equal portions and shape into patties about 1/2 inch thick. If the mixture feels sticky or loose, add 1-2 tablespoons more flour.
03 - Place the patties on a parchment-lined plate or tray and refrigerate for 20 minutes. This helps them hold together in the skillet.
04 - Stir the sour cream, lime juice, herbs, green chiles, grated garlic, and salt together in a small bowl. Refrigerate until ready to serve.
05 - Heat the oil in a large nonstick or cast-iron skillet over medium heat. Cook the patties in batches for 3-4 minutes per side, until deep golden and crisp.
06 - Transfer the potato cakes to a paper towel-lined plate for 1 minute. Serve hot with the tangy sour cream and extra sliced green onions.

# Good to know:

01 - Cold leftover mashed potatoes work best because they are firm and less watery.
02 - Makes 8 potato cakes, enough for 4 side-dish servings.
03 - Use mild or hot green chiles depending on your heat preference.

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