Corn And Potato Cakes Recipes

OLD FASHIONED POTATO CAKES

Old Fashioned Potato Cakes image

These potato cakes are great with any meal or as a snack. Simple and quick to make with only a few ingredients. Kids of ALL ages love 'em.

Provided by DaMonkey

Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

2 cups mashed potatoes
1 cup all-purpose flour
1 onion, diced
1 egg
½ teaspoon ground black pepper
½ teaspoon salt
½ cup vegetable oil, or as needed

Steps:

Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.

Nutrition Facts : Calories 254.8 calories, Carbohydrate 45.1 g, Cholesterol 48.6 mg, Fat 4.9 g, Fiber 3 g, Protein 7.1 g, SaturatedFat 1.1 g, Sodium 627.1 mg, Sugar 2.9 g

CORN AND POTATO CAKES

Corn and Potato Cakes image

Categories Potato Breakfast Brunch Side Vegetarian Quick & Easy High Fiber Corn Pan-Fry Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4 to 6 as a side dish

Number Of Ingredients 8

Ingredients

two 1/2-pound russet (baking) potatoes
1/2 cup finely chopped green bell pepper
1 1/2 cups fresh corn kernels including the pulp scraped from the cobs (cut from about 2 ears of corn)
4 scallions, chopped fine
1 teaspoon ground cumin
3 tablespoons all-purpose flour
2 tablespoons unsalted butter
4 tablespoons sour cream

Steps:

Peel the potatoes, grate them coarse, and squeeze them with the bell pepper between several thicknesses of paper towels to remove any excess moisture. In a bowl toss together the potato and pepper mixture, the corn, the scallions, the cumin, the flour, and salt and pepper to taste.
In a non-stick skillet measuring 6 inches across the bottom heat 1/2 tablespoon of the butter over moderate heat until the foam subsides, add 3/4 cup of the corn mixture, tamping it down with a spatula, and cook the corn and potato cake for 6 minutes, or until the underside is golden and crisp, slide it onto a plate, and keep it warm, covered. Make 3 more corn and potato cakes in the same manner with the remaining batter and corn mixture. Spread 2 of the cakes with the sour cream, arrange the remaining cakes on the sour cream, and cut the corn and potato cakes into wedges.

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