Mexican Potato Corn Cakes |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Based on a recipe my BF asked me to make, we both liked this a lot! Altered to use real mashed potatoes. You can either use leftover mashed potatoes (2 cups), or replace the milk and potatoes with 2 cups milk and 2 cups dried potato flakes to save time. Has a mild but pleasing Mexican flavor that I think kids should like. I served this as a vegetarian main dish with a vegetable medley side of carrots, broccoli and red peppers. Ingredients:
2 medium potatoes, peeled and sliced 1/2 to 3/4 inches thick (about 1 lb.) |
1/2 cup 1% low-fat milk, separated |
1 (11 ounce) can corn (mexican mix with peppers, if desired) |
1 (4 ounce) can green chilies, diced |
3/4 cup low-fat cheddar cheese, shredded (or low-fat mexican cheddar and monterey jack blend) |
2 tablespoons flour |
2 tablespoons cornmeal |
1 1/2 teaspoons seasoning salt |
1 teaspoon dried oregano |
1/2 teaspoon garlic powder |
1/4 teaspoon pepper |
1 egg |
2 tablespoons butter, separated |
2 teaspoons butter, separated |
Directions:
1. Boil 2 quarts water and add sliced potatoes. Boil 15 minutes. Remove with slotted spoon and put potatoes through ricer. Add 1/4 cup milk to potatoes and mix well. Should make about 2 cups mashed potatoes.
2. In large bowl, combine mashed potatoes, corn, chiles, cheese, flour, corn meal, seasoned salt, oregano, garlic powder and pepper. Mix well. Beat egg with 1/4 cup milk, add and mix well.
3. Heat non-stick skillet over medium low heat. Drop in 2 teaspoons butter. In batches, drop potato mixture onto skillet, 1/4 cup at a time, four times per batch. Carefully form into 3-inch rounds. Cook about 7-8 minutes, until golden brown, turning once.
4. Repeat 3 times. Place finished cakes onto cookie sheet and keep warm in 225 degree Fahrenheit oven. Serve with hot sauce on the side, if desired.
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