Mexican Potato Corn Cakes Recipe

Name: Mexican Potato Corn Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

298

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Mexican Potato Corn Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mexican Potato Corn Cakes

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