mini cheddar potato corn cakes

Name: Mini Cheddar Potato Corn Cakes
Prep time: 25 min
Cook time: 30 min
Yield: 5
Ingredients: 2 cup(s) instant mashed potato flakes; 1/3 cup(s) yellow corn meal; 1 tablespoon(s) garlic salt; 1/4 teaspoon(s) cayenne pepper; 1/2 cup(s) very thinly sliced green onion; 2 cup(s) milk; 1 cup(s) shredded cheddar cheese; 1 -12 oz - bag frozen super sweet corn, defrosted; - non stick cooking spray; 1/2 cup(s) sour cream

(1 RATING)

85 Pinches

LoriAnn Poland

Martinsville, VA

Updated on Aug 7, 2010

My mom in law made these, they were so good I had to get her recipe!

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prep time 25 Min

cook time 30 Min

method ---

yield 5 dozen appetizers

Ingredients

2 cups instant mashed potato flakes
1/3 cup yellow corn meal
1 tablespoon garlic salt
1/4 teaspoon cayenne pepper
1/2 cup very thinly sliced green onion
2 cups milk
1 cup shredded cheddar cheese
1 -12 oz - bag frozen super sweet corn, defrosted
- non stick cooking spray
1/2 cup sour cream

How To Make mini cheddar potato corn cakes

Step 1

Mix potato flakes, corn meal, garlic salt, and cayenne in medium bowl. Reserve 2 tbsp. green onion for garnish and mix in the rest of onion, milk, cheese, and corn.

Step 2

Scoop into 1 inch balls, gently flatten into 1 1/2 inch patties.
Step 3

Heat a large non stick skillet over medium heat. Spray with non stick cooking spray. Pan fry patties until golden brown on both sides.
Step 4

Serve with a tiny dollop of sour cream and a few slices green onion on each one.
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