Mini Potato Corn Cakes With Cheddar & Sour Cream Recipe

Name: Mini Potato Corn Cakes With Cheddar & Sour Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups mashed potato flakes; ⅓ cup yellow cornmeal; 1 tablespoon garlic salt; ¼ teaspoon dried chipotle powder (to taste); ½ cup very thinly sliced green onion; 2 cups milk; 1 cup shredded sharp cheddar cheese or 1 cup smoked cheddar cheese; 1 (12 ounce) bagfrozen super sweet corn, defrosted (2 1/4 cups); olive oil nonstick cooking spray; ½ cup sour cream

Servings: persons

2 cups mashed potato flakes
⅓ cup yellow cornmeal
1 tablespoon garlic salt
¼ teaspoon dried chipotle powder (to taste)
½ cup very thinly sliced green onion
2 cups milk
1 cup shredded sharp cheddar cheese or 1 cup smoked cheddar cheese
1 (12 ounce) bagfrozen super sweet corn, defrosted (2 1/4 cups)
olive oil nonstick cooking spray
½ cup sour cream

1
Mix potato flakes, corn meal, garlic salt and cayenne in medium bowl.
2
Reserve 2 tablespoons green onion for garnish.
3
Blend in remaining onions, milk, cheese and corn.
4
Scoop into sixty 1-inch balls, gently flattening into 1 1/2-inch patties.
5
Heat a large nonstick skillet over medium heat.
6
Spray with no-stick cooking spray.
7
Pan fry patties until golden brown on both sides.
8
Serve warm with a tiny dollop of sour cream and a few slices of green onion on each, if desired.

395

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 10 ingredients. The key ingredients include: 2 cups mashed potato flakes, ⅓ cup yellow cornmeal, 1 tablespoon garlic salt, ¼ teaspoon dried chipotle powder (to taste), and more.

Yes, Mini Potato Corn Cakes With Cheddar & Sour Cream 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.

Mini Potato Corn Cakes With Cheddar & Sour Cream

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