Southwest Corn and Idaho® Potato Cakes

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Southwest Corn and Idaho® Potato Cakes
  • Duration
  • Prep Time
  • 4 ServingsServings

Ingredients

  • cooking spray
  • 2
  • 1/2 cup corn kernels (if frozen, thaw first, then squeeze out excess water)
  • 1/3 cup frozen, diced red and green sweet peppers (thaw, then squeeze out excess water)
  • 1/3 cup frozen, diced red and green sweet peppers (thaw, then squeeze out excess water)
  • 1 egg white
  • 1/2 cup shredded taco cheese (cheese blend with added seasonings)
  • 4 tablespoons all-purpose flou
  • 1 tablespoon minced, dried onion
  • 1 teaspoon salt
  • 1/4 Teaspoon chili powder
  • 1/8 teaspoon ground cumin
  • Optional garnish: 1/4 cup shredded taco cheese

Preparation

Preparation

1 Preheat the oven to 375°F. Coat a baking sheet with a liberal amount of cooking spray; set aside.

2 In a medium mixing bowl, combine all ingredients and mix well with a fork or wooden spoon, being sure to thoroughly break up the mashed potatoes.

3 Spray a 1/3-cup measuring cup with cooking spray. Using the cup, scoop up the potato mixture and level it off with your clean hand.

4 Invert the filled cup over the prepared baking sheet to release the potato mixture.

5 Continue to scoop, making 8 portions (you may need to re-spray the cup once or twice to help release the potato mixture).

6 Using a metal spatula, flip the pancakes and bake another 15 minutes.

7 Transfer pancakes to a serving platter using the spatula, then sprinkle them with additional taco cheese, if desired. Serve hot.

Source: Idaho PIdahootato Commission