All the flavors of delicious and creamy New England clam chowder in a savory potato cake.
2 cups Shredded Dehydrated Potatoes
As Needed Hot Water
½ teaspoon Salt
18.5 ounce can New England Clam Chowder
¼ cup Chives, chopped
¾ cup All Purpose Flour
2 each Large Eggs, beaten
¾ cup Panko Breadcrumbs
3 tablespoons Vegetable Oil
As Needed Cocktail Sauce (Optional)
As Needed Tartar Sauce (Optional)
Prep Time: 20min | Cook Time: 10min
Add the dehydrated shredded potatoes to a bowl and cover them with hot water. Ensure the water is at least an inch over the top of the potatoes. Allow the potatoes to sit for 10 minutes to rehydrate. This step can be done the day before if desired.
Drain the potatoes very well and mix with the clam chowder, and chopped chives. Allow the mixture to chill in the freezer for 10-15 minutes. While the mixture is cooling place the flour into one shallow bowl, the eggs in another, and the breadcrumbs in another. At this point, the mixture should be relatively thick and shapeable by hand.
Remove from the freezer and form the potato mixture in 2-1/2-inch patties. Once the patties are formed, dip each one into the flour, then the egg, then the breadcrumbs, ensuring they keep their shape with your hands as you bread them. Set the patties on a plate, clean up and heat some oil over medium heat in a non-stick pan. The patties can be completely frozen at this point for use later.
Sauté the patties in the pan until they are golden brown on both sides and hot in the middle about 2-3 minutes per side. Remove the chowder cakes from the pan and place them on a piece of paper towel to drain slightly.
Serve the cakes while they are hot with cocktail sauce and tartar sauce if desired.
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