Ingredients
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3/4 cup sour cream
2 tablespoons prepared horseradish, from a jars, squeezed dry
2 tablespoons capers, rinsed and drained
1 tablespoon chopped fresh parsley
3 lbs baking potatoes, peeled, grated, squeezed dry
2 eggs, lightly beaten
3/4 cup all-purpose flour
1/2 cup shredded parmesan cheese
1/2 cup chopped fresh chives
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup canola oil
Preparation
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Combine sour cream, horseradish, capers and parsley; refrigerate until ready to serve.
In large bowl combine next 7 ingredients. Form 1/4-cupfuls of potato mixture into 18 balls, squeezing out excess moisture. Flatten into 3-1/2-inch-wide patties.
In skillet heat oil over medium-high heat. Add patties, in batches, patting each dry before frying. Cook, turning once, until golden, 2-3 minutes per side. Drain on paper towels.
If made ahead, just reheat in oven at 325 degrees for 10 minutes.
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