Mediterranean Potato Pancetta Cakes
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bellasunluci.com.
Cooking tools:
- Skillet
- Mixing bowl
- Cutting board
- Chef's knife
- Pot
- Colander
- Grater
- Spatula
- Measuring cup
- Measuring spoon
- Stove
- Paper towel
- Plate
- Fork
- Whisk
Ingredients
- ⅓ cup very finely chopped fresh flat-leaf Italian parsley
- ¼ cup Bella Sun Luci Extra-Virgin Olive Oil
- 3 tablespoons finely chopped Bella Sun Luci Julienne-Cut Sun Dried Tomatoes in Olive Oil with Italian herbs
- 1 tablespoon red wine vinegar
- ¼ teaspoon kosher salt
- ⅛ teaspoon grated fresh garlic
- ⅛ teaspoon crushed red pepper flakes
- 1½ pounds Russet potatoes, peeled, cubed and boiled until just tender (Do NOT overcook!)
- 1 (3 ounce) package Bella Sun Luci Sun Dried Tomatoes with Greek Oregano, Basil and Garlic, slightly chopped into smaller pieces
- 4 ounces diced pancetta, cooked until crispy and browned (bacon may be substituted)
- ½ cup (2 ounces) shredded Mozzarella cheese
- ½ cup (2 ounces) shredded Parmesan cheese
- 1⅓ cups panko bread crumbs—divided use
- 2 tablespoons chopped fresh flat-leaf Italian parsley
- 1 large egg, beaten
- 2 tablespoons Bella Sun Luci Extra-Virgin Olive Oil
- 2 tablespoons salted butter
- 4 large eggs, fried sunny-side up
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