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Ingredients
| russet potatoes: 4 whole potatoes |
| chicken bouillon: 2 cubes |
| salted butter: 2 tsp |
| bacon: 3 strips (finely chopped) |
| onions: 1 (finely chopped) |
| cheddar cheese (shredded): 1/2 cup |
| carrots: 1 (grated) |
| zucchini squash: 1 whole squash (grated) |
| eggs: 3 (lightly beaten) |
| bread crumbs: 2 cups |
| vegetable oil (for frying) |
Potato and Bacon Cakes
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
30 min -
Servings
30 serving(s)
Tags
- Peel, chop and cook potatoes (boil, steam or microwave) until tender.
- Mash the potatoes until smooth.
- Crumble the chicken stock cubes into 1/4 cup boiling water and stir until dissolved.
- Melt butter in a pan and add the bacon and onion and cook until the onion is soft.
- Combine all remaining ingredients except for eggs and breadcrumbs and oil.
- Mix well.
- Roll tablespoons of mixture into balls.
- Dip in egg and roll in breadcrumbs to coat.
- Heat oil in a large frying pan and shallow fry balls until browned all over and crisp.
- Drain on paper towels and serve.