Corn and Potato Mini Pancakes with Salsa
Ingredients:
- 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 large egg, slightly beaten
- 1 cup seasoned bread crumbs
- 1/2 cup canola oil (for frying)
Salsa Ingredients:
- 1/2 cup finely chopped yellow pepper
- 1/2 cup finely chopped green pepper
- 4 plum tomatoes, seeded and chopped
- 1 Tbsp minced jalapeño pepper
- 1/2 cup chopped red onion
- Juice of 1/2 fresh lime
Preparation:
In a medium mixing bowl, combine potatoes, corn and egg; mix well with a spoon.
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.
Over medium heat, in a large non-stick skillet, heat 2 Tbsp 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).
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.
Salsa Preparation:
Combine all ingredients in bowl and allow flavors to marry for about 30 minutes before using.
Makes: 30 cakesSource: Courtesy of Idaho Potato Commission
Submitted by: Recipe Group Member
Date:
