Southwest Corn and Idaho® Potato Cakes
Servings
4 Servings
Ingredients
- cooking spray
- 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
Instructions
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
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