Potato Corn Vegetable Patties |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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The original recipe for this was a $2,000.00 Pillsbury Bake-Off winner, but I changed it a little to give it more heat. Ingredients:
2 cups instant mashed potatoes |
11 ounces mexicorn, drained |
1/2 cup grated cheddar cheese |
2 tablespoons flour |
2 tablespoons cornmeal |
1 1/2 teaspoons seasoning salt |
1/2 teaspoon garlic powder |
1/4 teaspoon ground black pepper |
canned jalapeno pepper, minced, as needed |
1/4 cup chopped fresh cilantro |
2 cups milk |
1 egg, beaten |
vegetable oil, as needed |
Directions:
1. In a large mixing bowl put the potatoes, the drained Mexicorn (a canned corn with bits of green and red bell peppers), cheese, flour, cornmeal, seasoned salt, garlic powder, black pepper, minced jalapeno peppers (or leave out if you don't want it hot), and the cilantro. Stir to blend.
2. Add the milk and egg and mix well.
3. Make the mixture into patties.
4. Fry the patties in a little oil in a nonstick frying pan until golden on each side.
5. Drain the cooked patties on paper towels.
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