Corn And Potato Mini Pancakes With Salsa

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-degree oven until all cakes are cooked.

Transfer cakes to a serving platter and serve with salsa, if desired.