Sage Derby Potato Cakes With Sour Cream Dip - cooking recipe

Ingredients

Potato Cakes
1 lb Red Bliss potatoes or 1 lb butter potato, peeled and halved
7 ounces sage derby cheese, shredded (1 3/4 cups)
1/2 onion, shredded
1 teaspoon salt
1/8 teaspoon white pepper
1 egg, beaten
1/2 cup canola oil (not extra-virgin) or 1/2 cup olive oil (not extra-virgin)
1/2 cup all-purpose flour (optional -- season with salt & pepper)
Dipping Sauce
1 cup sour cream
2 teaspoons heavy cream
1 tablespoon chopped chives
1/2 teaspoon salt
1 pinch white pepper

Preparation

In a medium saucepan, cover potatoes with salted water and bring to a simmer. Cook for 10-12 minutes, just until tender. Cool, then shred potatoes into a large mixing bowl using the large holes of a box grater. Add cheese and toss to blend. Season mixture with salt and pepper and mix in egg.
Using a measuring tablespoon, scoop even spoonfuls of potato cheese mixture. Form each scoop into a 1/2\" thick round patty and dredge lightly on both sides in flour.
Heat olive oil over medium-high heat in a a large frying pan. In batches of 6-8 pieces, place cakes in hot oil and cook 1-2 minutes per side, or until lightly browned. Drain on paper towels.
Whisk sauce ingredients together in a small bowl and serve with warm potato cakes.