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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A delicious easy sidedish from the Live Longer Cookbook. The recipe has a 1 hour chilling time that I haven't included in the prep time. Ingredients:
8 small potatoes, peeled and quartered |
1/4 c. whole or skim milk |
1 large egg white |
salt and pepper to taste |
1/2 c. fresh or frozen corn kernels |
2 green onions, including tops, finely chopped |
1 pickled jalapeno, cored, seeded, and finely chopped |
2 tb flour |
1 tb unsalted butter |
Directions:
1. In a large saucepan of boiling unsalted water, cook the potatoes, covered over moderately high heat until tender., drain well.
2. In a large bowl, using a food mill, electrix mixer or masher, puree the postatoes. (Do not use a food processor or they will be gummy) Blend in milk, egg white, salt and pepper, then fold in the corn, green onions, and jalapeno pepper. Refrigerate for 1 hour or until stiff enough to be shaped.
3. Preheat oven to 300 degrees (this is only to keep completed patties warm while cooking remainder) Shape a generous 1/2 cup of the potato mixture into a disc 3 in diameter and 1/2 thick. Repeat until you have 8 patties. Dredge each pattie in the flour and shake off the excess. In a 10 nonstick skillet, melt 1 1/2 tsp. of the butter over moderate heat. Cook 4 patties for 3 minutes on each side or until golden brown. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining 4 patties and 1 1/2 tsp. of the butter.
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