• Email
  • Pin It
 

Corn and Potato Mini Pancakes with Salsa

 

Contributed by:

Corn and Potato Mini Pancakes with Salsa
 

 

0 comments | Leave Comment

 
1 Star2 Star3 Star4 Star5 Star (0 Rating)
Loading ... Loading ...
 
 
 

Recipe

Corn and Potato Mini Pancakes with Salsa

Times

  • Ready Time : 0 min

Servings

Ingredients

  • 2 cups mashed Idaho potatoes (prepared according to package directions using half of a 22 oz. bag frozen Idaho mashed potatoes)
  • 2 cups frozen corn kernels (thawed) or cooked corn cut off the ear
  • 1 egg, slightly beaten
  • 1 cup seasoned bread crumbs
  • 1/2 cup canola oil (for frying)

Directions

Preparation

1 In a medium mixing bowl, combine potatoes, corn and egg; mix well with a spoon.
2 Place bread crumbs in a shallow bowl.
3 Using clean hands, form mixture into 1 1/2inch diameter patties; dip each pattie in bread crumbs, coating both sides.
4 Over medium heat, in a large non-stick skillet, heat 2 tablespoons of the canola oil until hot.
5 Fry the patties, a few at a time, for 2 minutes, or until golden brown on the bottom; flip and cook another 2 minutes on the second side.
6 (If flatter, more crispy cakes are desired, flatten cakes while cooking with a metal spatula).
7 Transfer finished cakes to a baking sheet and keep in a warm oven (200 degrees) until all cakes are cooked.
8 Transfer cakes to a serving platter and serve with salsa, if desired.

Source: Idaho Potato Commission

Leave a Reply

Log in or Join For Free or leave a reply as a guest
Login



Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in