Southwest Corn and Idaho® Potato Cakes
- Duration
- Prep Time
- 4 ServingsServings
Ingredients
- cooking spray
- 2
- 1/2 cup corn kernels (if frozen, thaw first, then squeeze out excess water)
- 1/3 cup frozen, diced red and green sweet peppers (thaw, then squeeze out excess water)
- 1/3 cup frozen, diced red and green sweet peppers (thaw, then squeeze out excess water)
- 1 egg white
- 1/2 cup shredded taco cheese (cheese blend with added seasonings)
- 4 tablespoons all-purpose flou
- 1 tablespoon minced, dried onion
- 1 teaspoon salt
- 1/4 Teaspoon chili powder
- 1/8 teaspoon ground cumin
- Optional garnish: 1/4 cup shredded taco cheese
Preparation
Preparation
1 Preheat the oven to 375°F. Coat a baking sheet with a liberal amount of cooking spray; set aside.
2 In a medium mixing bowl, combine all ingredients and mix well with a fork or wooden spoon, being sure to thoroughly break up the mashed potatoes.
3 Spray a 1/3-cup measuring cup with cooking spray. Using the cup, scoop up the potato mixture and level it off with your clean hand.
4 Invert the filled cup over the prepared baking sheet to release the potato mixture.
5 Continue to scoop, making 8 portions (you may need to re-spray the cup once or twice to help release the potato mixture).
6 Using a metal spatula, flip the pancakes and bake another 15 minutes.
7 Transfer pancakes to a serving platter using the spatula, then sprinkle them with additional taco cheese, if desired. Serve hot.
Source: Idaho PIdahootato Commission
