Corn and Potato Mini Pancakes with Salsa

June 27, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
Tags: , , , , , , , , , , , ,

I have a recipe for a Corn and Potato Mini Pancakes with Salsa to pass along. To make this recipe you’ll be needing Mashed Potatoes, Frozen Corn Kernels, Egg, Seasoned Breadcrumbs, and Canola Oil. Also included is a recipe for the Salsa. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Corn and Potato Mini Pancakes with Salsa
Got leftover mashed potatoes? Put them to tasty use by making these southwestern-style potato pancakes studded with kernels of corn and served with a side of fresh tomato, sweet pepper and jalapeño salsa.

Recipe Ingredients:
Corn and Potato Mini Pancakes:
2 cups mashed Idaho potatoes (prepared according to package directions using half of a 22 ounce bag frozen Idaho mashed potatoes)
2 cups frozen corn kernels (thawed) or cooked corn cut off the ear
1 large egg, slightly beaten
1 cup seasoned bread crumbs
1/2 cup canola oil (for frying)

Salsa:
1/2 cup finely chopped yellow bell pepper
1/2 cup finely chopped green bell pepper
4 plum tomatoes, seeded and chopped
1 tablespoon minced jalapeño pepper
1/2 cup chopped red onion
Juice of 1/2 fresh lime

Cooking Directions:
1 – For Corn and Potato Mini Pancakes: In a medium mixing bowl, combine potatoes, corn and egg; mix well with a spoon.
2 – Place bread crumbs in a shallow bowl. Using clean hands, form mixture into 1 1/2inch diameter patties; dip each pattie in bread crumbs, coating both sides.
3 – Over medium heat, in a large non-stick skillet, heat 2 tablespoons of the canola oil until hot. 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. (If flatter, more crispy cakes are desired, flatten cakes while cooking with a metal spatula).
4 – Transfer finished cakes to a baking sheet and keep in a warm oven (200°F / 95°C) until all cakes are cooked. Transfer cakes to a serving platter and serve with salsa, if desired.
5 – For Salsa: Combine all ingredients in bowl and allow flavors to marry for about 30 minutes before using.
Makes 30 corn cakes.
https://www.cooksrecipes.com/sidedish/corn_and_potato_mini_pancakes_with_salsa_recipe.html

Leave a Comment »

RSS feed for comments on this post. TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Create a free website or blog at WordPress.com.
Entries and comments feeds.

Vintage Recipe Cards

Where Food Photography Comes To Die

stephreeds

book reviews & comfort food

Chew Wanna Eat?

Original Recipes, Home Hacks, Gardening, and more

Orchid and Thyme

mind palace open to the world

Let's Sugar Coat It

foodie with an obsession with books and journalling!

The Moody Kitchen

Healthy-ish recipes created to fit your mood

IN THE KITCHEN

Nutrition is important for everybody.

Liv a Little

recipes reminding you to - live a little

Fun Joy Peace

A place for recipes, travel, and yoga

The Clean Veganista

Inspiring others to explore the many flavors of plant-based nutrition

kichenrecipes

the taste of the day

Buen provecho...2022

Reg's "Tried and true recipes"

Happy Acres Blog

Life In The Slow Lane

Vintage Recycled

Interesting vintage and curios

%d bloggers like this: