Mini Potato Corn Cakes With Cheddar & Sour Cream |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Savory little mashed potato cakes with corn, green onions and cheese! Also has one of my favorite spices, chipotle chile powder. From a Hungry Jack ad in a magazine. Ingredients:
2 cups mashed potato flakes |
1/3 cup yellow cornmeal |
1 tablespoon garlic salt |
1/4 teaspoon dried chipotle powder (to taste) |
1/2 cup very thinly sliced green onion |
2 cups milk |
1 cup shredded sharp cheddar cheese or 1 cup smoked cheddar cheese |
1 (12 ounce) bag frozen super sweet corn, defrosted (2 1/4 cups) |
olive oil nonstick cooking spray |
1/2 cup sour cream |
Directions:
1. Mix potato flakes, corn meal, garlic salt and cayenne in medium bowl. Reserve 2 tablespoons green onion for garnish. Blend in remaining onions, milk, cheese and corn.
2. Scoop into sixty 1-inch balls, gently flattening into 1 1/2-inch patties. Heat a large nonstick skillet over medium heat. Spray with no-stick cooking spray. Pan fry patties until golden brown on both sides.
3. Serve warm with a tiny dollop of sour cream and a few slices of green onion on each, if desired.
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