Irish Potato Cakes with Low-Fat Sour Cream Sauce

Sour Cream Sauce
1/2 (one-half) cup low fat sour cream or soy substitute
2 chopped green onions with tops
1 garlic, minced
1/2 (one-half) teaspoon lemon juice
1/2 (one-half) teaspoon salt
1/4 (one-quarter) teaspoon black pepper
1 pinch cayenne pepper

Irish Potato Cakes
4 Irish white or yellow potatoes, peeled and cut into one-inch pieces
3 tablespoons unsalted butter
3 tablespoons low fat milk or soy milk
2 garlic cloves, peeled and minced
1/2(one-half) teaspoon salt
1/4 (one-quarter) teaspoon black pepper
1/4 (one-quarter) cup grated low fat cheddar cheese or soy cheese
4 chopped green onions with tops
1/2 (one-half) cup panko (Japanese bread crumbs)
4 tablespoons vegetable oil

In mixing bowl, gently whisk together all sauce ingredients.
Refrigerate until ready to serve.
In medium saucepan cook potatoes in two inches boiling water, covered,
12 to 15 minutes or until tender. Drain well. With electric hand mixer
or potato masher, mash potatoes until smooth. Beat in butter, milk and
garlic until blended. Season with salt and pepper. Allow potatoes to
cool. Mix in cheese and green onions. To form potato cakes, shape
one-half cup portions of potato mixture into patties and coat on all
sides with bread crumbs. Place on wax paper-lined baking sheet and
refrigerate at least one hour. In heavy non-stick skillet, heat oil
over medium heat. Add potato cakes and cook about five minutes,
turning once, or until heated through and golden on both sides. Place
on serving platter or six individual plates and top each potato cake
with one tablespoon Sour Cream Sauce. Yields six servings.