Truffle & Fontina Potato Cakes with Scallions & Sour Cream

Truffle & Fontina Potato Cakes

with Scallions & Sour Cream

15 MIN
$6.99 Serves 2-4
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Vegetarian
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From the Test Kitchen

Introducing Add-ons—a weekly selection of appetizers, sides, and desserts that you can add to your box and fill out your table. These delicate, delicious potato cakes get incredibly rich flavor from a combo of melty fontina and earthy truffle seasoning mixed into the batter.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    410 Cals (est.)
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fresh
ingredients
Truffle & Fontina Potato Cakes with Scallions & Sour Cream
Title
  • ½ cup Biscuit Mix
  • ¼ cup Sour Cream
  • 2 Scallions
  • ½ cup Potato Flakes
  • ¼ tsp Truffle Zest Seasoning (Includes Natural Truffle Flavor And Black Summer Truffle)
  • 2 oz Fontina Cheese
time-saving
tips & techniques
step-by-step
instructions
1 Prepare the ingredients

Wash and dry the scallions; thinly slice, separating the white bottoms and hollow green tops. Grate the cheese on the large side of a box grater. 

2 Make the batter

In a medium bowl, combine the potato flakes, biscuit mix, grated cheese, truffle zest, sliced white bottoms of the scallions, and 2/3 cup of water; season with salt and pepper. Set aside to let the batter rest at least 5 minutes.

3 Cook the potato cakes & serve your dish

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Working in batches if necessary, scoop the batter into the pan to make 12 equal-sized cakes, keeping them separate. Using the back of a spoon, gently flatten each cake into a 1- to 2-inch diameter. Cook 3 to 4 minutes per side, or until golden brown and cooked through. Serve the cooked potato cakes with the sour cream. Garnish with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

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Truffle & Fontina Potato Cakes

1 Prepare the ingredients

Wash and dry the scallions; thinly slice, separating the white bottoms and hollow green tops. Grate the cheese on the large side of a box grater. 

2 Make the batter

In a medium bowl, combine the potato flakes, biscuit mix, grated cheese, truffle zest, sliced white bottoms of the scallions, and 2/3 cup of water; season with salt and pepper. Set aside to let the batter rest at least 5 minutes.

3 Cook the potato cakes & serve your dish

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Working in batches if necessary, scoop the batter into the pan to make 12 equal-sized cakes, keeping them separate. Using the back of a spoon, gently flatten each cake into a 1- to 2-inch diameter. Cook 3 to 4 minutes per side, or until golden brown and cooked through. Serve the cooked potato cakes with the sour cream. Garnish with the sliced green tops of the scallions. Enjoy!

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