Name: Corn and Potato Mini Pancakes with Salsa
Ingredients: 2 cups mashed Idaho potatoes (prepared according to package directions using half of a 22 oz. bag frozen Idaho 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)

Corn and Potato Mini Pancakes with Salsa

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Servings

Ingredients

2 cups mashed Idaho potatoes prepared according to package directions using half of a 22 oz. bag frozen Idaho 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

Instructions

Preparation

1 In a medium mixing bowl, combine potatoes, corn and egg; mix well with a spoon.2 Place bread crumbs in a shallow bowl.3 Using clean hands, form mixture into 1 1/2inch diameter patties; dip each pattie in bread crumbs, coating both sides.4 Over medium heat, in a large non-stick skillet, heat 2 tablespoons of the canola oil until hot.5 Fry the patties, a few at a time, for 2 minutes, or until golden brown on the bottom; flip and cook another 2 minutes on the second side.6 (If flatter, more crispy cakes are desired, flatten cakes while cooking with a metal spatula).7 Transfer finished cakes to a baking sheet and keep in a warm oven (200 degrees) until all cakes are cooked.8 Transfer cakes to a serving platter and serve with salsa, if desired.
Source: Idaho Potato Commission