Corn And Potato Mini Pancakes With Salsa
CDKitchen https://www.cdkitchen.com
Serves/Makes: 30 | Ready In: < 30 minutes
Ingredients:
2 cups mashed potatoes
2 cups frozen corn kernels (thawed) or cooked corn cut off the ear
1 egg, slightly beaten
1 cup seasoned bread crumbs
1/2 cup canola oil for frying, divided use
1 jar (11 ounce size) salsa
Directions:
In a medium mixing bowl, combine potatoes, corn, and egg. Mix well with a spoon.
Place bread crumbs in a shallow bowl.
Using clean hands, form potato-corn mixture into 1 1/2-inch diameter patties; dip each patty into bread crumbs, coating both sides.
Over medium heat, in a large nonstick skillet, heat 2 tablespoons of canola oil until hot.
Fry patties, a few at a time for 2 minutes or until golden brown on bottom; flip and cook another 2 minutes on the second side.
If flatter, more crispy cakes are desired, flatten cakes while cooking with a metal spatula.
Transfer finished cakes to a baking sheet and keep warm in 200 degrees F oven until all cakes are cooked.
Transfer cakes to a serving platter and serve with salsa, if desired.
Recipe Location: https://www.cdkitchen.com/recipes/recs/491/Corn-And-Potato-Mini-Pancakes-113606.shtml
Recipe ID: 84479
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