Norma's Favorite Potato Cakes
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- 10 small
- russet potatoes, cooked and smashed or left over mashed potatoes.
- 2 Tbsp
- 1 can(s)
- (15-1/4oz.) can of corn, drained
- 1 small
- onion, chopped fine
- 1 Tbsp
- chopped parsley
- 1 Tbsp
- garlic salt
- cup all purpose flour
- salt and pepper to taste
- vegetable cooking spray
1Peel and cut the potatoes into quarters and place in a sauce pan and add water to cover potatoes.
2Place on stove and turn heat to med-high and let water come to a soft boil. Turn down heat if you need to so water doesn't splash on stove top.
3Test potatoes by picking with a fork. If potatoes are soft. Remove from stove and drain off the water.
4Mash potatoes and set pan on counter top to cool.
5Add all ingredients and mix well until well blended.
6Using a not-stick frying pan; spray pan; set heat at med-high and add the potato mixture to the pan using a tablespoon.
7Cook each potato cake until they are golden brown on both sides.
8Remove from pan and set on paper towels to drain.
9Server hot with your favorite meat's and enjoy.