Sage Derby Potato Cakes With Sour Cream Dip

• 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

1. 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.
2. 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.
3. 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.
4. Whisk sauce ingredients together in a small bowl and serve with warm potato cakes.

cakes, red, cheese, onion, salt, white pepper, egg, canola oil, allpurpose flour, dipping sauce, sour cream, heavy cream, chives, salt, white pepper

Taken from www.food.com/recipe/sage-derby-potato-cakes-with-sour-cream-dip-214128 (may not work)