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–+ servings
Southwest Corn and Idaho® Potato Cakes

Southwest Corn and Idaho® Potato Cakes

Prep Time 10 minutes
Total Time 10 minutes
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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