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.
