Mustard Potato Cakes

Directions

1. 1
   Preheat the oven to 200 degrees F.
2. 2
   Add the potatoes to a saucepan and cover with cold water.
3. 3
   Bring up to a boil, reduce to a simmer and cook until tender, about 20 minutes.
4. 4
   Drain the potatoes in a colander and allow to cool slightly.
5. 5
   Transfer to a large bowl and mash with a potato masher until smooth.
6. 6
   Add the Parmesan, sour cream, mustard, green onions and egg.
7. 7
   Sprinkle with salt and pepper.
8. 8
   Mix together until incorporated.
9. 9
   Combine the panko and dried parsley in a casserole dish and sprinkle with salt and pepper.
10. 10
    Form the potatoes into 8 cakes, about 5 inches wide and 3/4-inch thick.
11. 11
    Dredge the cakes through the panko.
12. 12
    Add the canola oil to a high-sided skillet over medium heat.
13. 13
    Once the oil is hot, add the first batch of cakes and cook until crisp, about 3 minutes per side.
14. 14
    Remove from the oil to a paper towel-lined plate.
15. 15
    Repeat with the second batch.
16. 16
    Hold in the oven before serving.