Corn and Potato Pancakes
Corn and Potato Mini Pancakes with Salsa
Yield: 30 cakes
•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)
For the Salsa
•1/2 cup finely chopped yellow pepper
•1/2 cup finely chopped green pepper
•4 plum tomatoes, seeded and chopped
•1 tablespoon minced jalapeno pepper
•1/2 cup chopped red onion
1.In a medium mixing bowl, combine potatoes, corn and egg; mix well with a spoon.
2.Place bread crumbs in a shallow bowl. Using clean hands, form mixture into 1 1/2inch diameter patties; dip each pattie in bread crumbs, coating both sides.
3.Over medium heat, in a large non-stick skillet, heat 2 tablespoons of the canola oil until hot. 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. (If flatter, more crispy cakes are desired, flatten cakes while cooking with a metal spatula).
4.Transfer finished cakes to a baking sheet and keep in a warm oven (200 degrees) until all cakes are cooked. Transfer cakes to a serving platter and serve with salsa, if desired.
Estimated Nutritional Analysis per Serving:
Serving size: 5 mini cakes. 304 calories, 16 g fat, 46 mg cholesterol, 776 mg sodium, 7 g protein, 36 g carbohydrates
Recipe and Photo Courtesy Idaho Potato Commission
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