Mini Potato Corn Cakes With Cheddar And Sour Cream |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 60 |
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Wonderful potato-corn cake appetizers. Ingredients:
2 c maashed potato flakes |
1/3 c yellow cornmeal |
1 tbs garlic salt |
1/4 tsp cayenn oe chipotle chile powder |
1/2 c very thinly sliced green onions |
2 c milk |
1 c shredded sharp or smoked cheddar cheese |
1 (12 oz) bag frozen super sweet corn |
non-stick cooking spray |
1/2 c sour cream |
Directions:
1. Mix potato flakes,cornmeal,garlic salt and cayenne in med. bowl. Reserve 2 Tbs. green onion for garnish. Blend in remaining onion,milk, cheese and corn.
2. Scoop into 60 1 balls,gently flattening into 1-1/2 patties. Heat large non-stick skillet over med heat. Spray with cooking spray.
3. Pan fry patties until goldenbrown on both sides
4. Serve warm with a tiny dollop of sour cream and a few slices of green onion on each,if desired
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