Mini Cheddar Potato Corn Cakes Recipes

CHEDDAR-POTATO CORN CAKES

Steps:

• In large bowl, mix all ingredients except oil until well blended.
• In 12-inch nonstick skillet or griddle, heat 1 tablespoon of the oil over medium-high heat. For each corn cake, spoon 1/4 cup batter onto hot skillet; spread to 3 inches in diameter. Cook 4 to 6 minutes, turning once, until browned. Add remaining oil as needed. Serve warm.

MINI CHEDDAR POTATO CORN CAKES

Steps:

• 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.
• Scoop into 1 inch balls, gently flatten into 1 1/2 inch patties.
• Heat a large non stick skillet over medium heat. Spray with non stick cooking spray. Pan fry patties until golden brown on both sides.
• Serve with a tiny dollop of sour cream and a few slices green onion on each one.

MINI POTATO CORN CAKES WITH CHEDDAR & SOUR CREAM

Steps:

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