- flour
- salt, cayenne
- 1 egg, beaten
- olive oil
- butter
- 2 cups potatoes, coarsely shredded
- 1 scallion, minced
- 5 tbsp sunflower seeds, shelled
- butter
- panko
- 1/2 cup milk
- 1/2 cup cheddar cheese, shredded
- Combine 1/4 cup flour, 1/2 salt, egg, potatoes, scallion, and 3 tbsp sunflower seeds. Shape into 4 patties and dredge with panko.
- In a small saucepan melt 1 tbsp of butter. Stir in 1 tbsp of flour and cook for 2 minutes. Add the milk and cook until slightly thickened. Stir in the cheese until it has melted. Season with salt and cayenne to taste.
- Heat some olive oil in a skillet and panfry the cakes on both sides.
- Serve the cakes with the sauce and the remaining 2 tbsp of seeds sprinkled on top.