Mini Potato Corn Cakes With Cheddar Sour Cream Recipes

MEXICAN POTATO CORN CAKES

Steps:

• Boil 2 quarts water and add sliced potatoes. Boil 15 minutes. Remove with slotted spoon and put potatoes through ricer. Add 1/4 cup milk to potatoes and mix well. Should make about 2 cups mashed potatoes.
• In large bowl, combine mashed potatoes, corn, chiles, cheese, flour, corn meal, seasoned salt, oregano, garlic powder and pepper. Mix well. Beat egg with 1/4 cup milk, add and mix well.
• Heat non-stick skillet over medium low heat. Drop in 2 teaspoons butter. In batches, drop potato mixture onto skillet, 1/4 cup at a time, four times per batch. Carefully form into 3-inch rounds. Cook about 7-8 minutes, until golden brown, turning once.
• Repeat 3 times. Place finished cakes onto cookie sheet and keep warm in 225 degree Fahrenheit oven. Serve with hot sauce on the side, if desired.

LOADED CHEDDAR-CORN POTATO PATTIES

Steps:

• In a small bowl, mix sour cream and 2 tablespoons green onion; refrigerate until serving., In a large bowl, mix the potato flakes, cornmeal, garlic salt and paprika. Add the milk, corn, cheese and remaining green onions; mix until blended. Using 1/2 cupfuls, shape mixture into twelve 3-1/2-in. patties., Heat a large nonstick skillet coated with cooking spray over medium heat. Cook patties in batches for 2-3 minutes on each side or until golden brown. Serve with sauce.

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 CORN CAKES

Steps:

• In 12-inch nonstick skillet, melt butter over medium heat. Add onions, celery and bell pepper; cook 3 minutes, stirring occasionally.
• In medium bowl, stir vegetable mixture and remaining ingredients except oil and sour cream until well blended.
• In same skillet, heat 2 teaspoons of the oil over medium heat. Cooking 8 corn cakes at a time, drop corn mixture into oil by tablespoonfuls, spreading each into 1 1/2-inch round. Cook 1 minute to 1 minute 30 seconds on each side, carefully turning once, until golden brown. Cook remaining corn cakes, using 2 teaspoons oil for each batch of 8 corn cakes. Serve with sour cream.

CORN AND POTATO CAKES

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.

SWEET MASHED POTATO CAKES WITH CURRY SOUR CREAM

Steps:

• Melt two teaspoons butter in large nonstick skillet over medium heat and add onions.
• Saute about 3 minutes, until softened, then add jalapeno and ginger and saute for another minute.
• Add potatoes, pour in chicken broth, then stir the curry paste through.
• Heat to boiling, cover and reduce heat and simmer until potatoes are tender, about 12 to 15 minutes.
• Drain potatoes well and put in a bowl large enough to mash them inches
• Mash potatoes with remaining 2 teaspoons butter, salt and a few turns of the pepper mill until smooth.
• Using about 1/4 cup of potatoes at a time, form into round slightly flattened patties.
• Chill in refrigerator for 30 minutes.
• While patties are chilling, combine sour cream and curry powder in a small bowl, stirring vigorously until smooth and creamy.
• On a sheet of waxed paper, combine the flour, cornmeal and cayenne, then dredge the patties in flour mixture.
• Heat oil in same skillet (wiped dry with a paper towel) used for potatoes over medium heat.
• Add patties and pan fry until lightly browned on each side, about 2-3 minutes each side.
• Remove from heat, and serve warm with curry sour cream.