POTATO-CORN CAKES
When making potato pancakes one night, Annette Leonard experimented with some new flavors. The result has become a favorite vegetarian main dish, which she serves with salsa and sour cream.
Provided by Annette Leonard, Eugene, Oregon,
Yield Makes about 12 cakes; 3 or 4 servings
Number Of Ingredients 13
Steps:
- In a 5- to 6-quart pan over high heat, bring about 4 quarts water to a boil. Add whole potatoes and cook until tender when pierced, 20 to 30 minutes. Drain and rinse in cold water until cool enough to handle; peel and grate (or press through a food mill or ricer).
- In a large bowl, mix potatoes, corn, cheddar cheese, cottage cheese, eggs, onions, cilantro, jalapeños, cornmeal, cumin, salt, and pepper until well blended.
- Pour 1 teaspoon oil into a 10- to 12-inch nonstick frying pan over medium-high heat; when hot, drop batter into pan in about 1/3-cup portions, and use a spoon to spread slightly into 3- to 4-inch cakes. Cook, turning once with a spatula, until cakes are browned on both sides and firm to the touch in the center, about 6 minutes total. Transfer to an ovenproof plate and keep warm in a 200° oven while you cook remaining cakes, adding more oil to pan as necessary.
Nutrition Facts : Calories 263, Carbohydrate 27, Cholesterol 125, Fat 12, Fiber 5.2, Protein 16, SaturatedFat 4.9, Sodium 1565
CHEDDAR POTATO CORN CAKES
Cheesy hash potato and cakes make wonderful appetizers or a side to serve a crowd.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 48
Number Of Ingredients 9
Steps:
- In large bowl, mix all ingredients except oil until well blended.
- On nonstick griddle or skillet, heat 1 to 2 tablespoons oil over medium-high heat (375°F). For each corn cake, pour 2 tablespoons batter onto hot griddle. Cook 4 to 6 minutes, turning once, until golden brown. Repeat with remaining batter, adding remaining oil as needed. Serve warm.
Nutrition Facts : Calories 40, Carbohydrate 4 g, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 65 mg
CORN POTATO PANCAKES
I love combining different foods to see what I can come up with. I put last night's mashed potatoes to delicious use in these slightly crisp golden brown cakes. -Carolyn Wilson, Lyndon, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield about 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first nine ingredients. In a large skillet, heat 1 tablespoon oil; drop four 1/4 cupfuls of batter into skillet. Cook for 1-2 minutes on each side or until golden brown. Repeat with remaining oil and batter.
Nutrition Facts : Calories 180 calories, Fat 11g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 461mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
MEXICAN POTATO CORN CAKES
Based on a recipe my BF asked me to make, we both liked this a lot! Altered to use real mashed potatoes. You can either use leftover mashed potatoes (2 cups), or replace the milk and potatoes with 2 cups milk and 2 cups dried potato flakes to save time. Has a mild but pleasing Mexican flavor that I think kids should like. I served this as a vegetarian main dish with a vegetable medley side of carrots, broccoli and red peppers.
Provided by Kumquat the Cats fr
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Boil 2 quarts water and add sliced potatoes. Boil 15 minutes. Remove with slotted spoon and put potatoes through ricer. Add 1/4 cup milk to potatoes and mix well. Should make about 2 cups mashed potatoes.
- In large bowl, combine mashed potatoes, corn, chiles, cheese, flour, corn meal, seasoned salt, oregano, garlic powder and pepper. Mix well. Beat egg with 1/4 cup milk, add and mix well.
- Heat non-stick skillet over medium low heat. Drop in 2 teaspoons butter. In batches, drop potato mixture onto skillet, 1/4 cup at a time, four times per batch. Carefully form into 3-inch rounds. Cook about 7-8 minutes, until golden brown, turning once.
- Repeat 3 times. Place finished cakes onto cookie sheet and keep warm in 225 degree Fahrenheit oven. Serve with hot sauce on the side, if desired.
Nutrition Facts : Calories 343.5, Fat 12, SaturatedFat 6.6, Cholesterol 79.2, Sodium 238.2, Carbohydrate 49.3, Fiber 5.5, Sugar 6.7, Protein 14
CORN AND POTATO CAKES
Categories Potato Breakfast Brunch Side Vegetarian Quick & Easy High Fiber Corn Pan-Fry Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6 as a side dish
Number Of Ingredients 8
Steps:
- Peel the potatoes, grate them coarse, and squeeze them with the bell pepper between several thicknesses of paper towels to remove any excess moisture. In a bowl toss together the potato and pepper mixture, the corn, the scallions, the cumin, the flour, and salt and pepper to taste.
- In a non-stick skillet measuring 6 inches across the bottom heat 1/2 tablespoon of the butter over moderate heat until the foam subsides, add 3/4 cup of the corn mixture, tamping it down with a spatula, and cook the corn and potato cake for 6 minutes, or until the underside is golden and crisp, slide it onto a plate, and keep it warm, covered. Make 3 more corn and potato cakes in the same manner with the remaining batter and corn mixture. Spread 2 of the cakes with the sour cream, arrange the remaining cakes on the sour cream, and cut the corn and potato cakes into wedges.
SWEET POTATO CORN CAKES W/GARLIC DIPPING SAUCE
Make and share this Sweet Potato Corn Cakes W/Garlic Dipping Sauce recipe from Food.com.
Provided by Bonnie G 2
Categories Yam/Sweet Potato
Time 50m
Yield 10 Cakes, 10 serving(s)
Number Of Ingredients 13
Steps:
- Begin by cooking the sweet potatoes. The fastest way to do this is in the microwave. Prick the skin of each potato with a fork. Wrap one potato in a paper towel, place it on a plate, and microwave on high for 5 minutes. Carefully remove it from the microwave, squeeze it to make sure it's soft in the center, and the allow it cool as you cook the next one. When the potatoes are cool enough to handle, cut them open and scoop the flesh into a large bowl.
- Slice the green onions and roughly chop a handful of cilantro (about ⅛th of a bunch). Add the green onions, cilantro, frozen corn kernels, salt, cumin, and cayenne pepper to the bowl with the cooked sweet potatoes. Stir until well combined. You can taste it at this point and adjust the seasoning as desired.
- Add the breadcrumbs, cornmeal, and egg to the bowl. These ingredients will bind the mixture together and keep it from falling apart while cooking. Stir until evenly combined. Cover the bowl and refrigerate for 30 minutes to allow the breadcrumbs to absorb moisture.
- While the sweet potato mixture is refrigerating, mix up the garlic sauce. In a small bowl combine the yogurt, one clove of well minced garlic, and a handful of cilantro leaves (roughly chopped). Stir until combined and then refrigerate until ready to serve.
- After the sweet potato mixture has refrigerated, it's time to cook. Add enough vegetable oil to fully cover the bottom of a medium skillet. Heat the oil over medium-high heat until the surface appears wavy (if it begins to smoke, remove it from the burner immediately and turn down the heat). Shape the sweet potato mixture into small patties (about 2-3 Tbsp each) and cook about 4 at a time in the hot oil. Cook until golden brown on each side; about 2 minutes per side. After cooking, place on a paper towel covered plate to drain. Add more oil to the skillet as needed.
MINI POTATO CORN CAKES WITH CHEDDAR & SOUR CREAM
Savory little mashed potato cakes with corn, green onions and cheese! Also has one of my favorite spices, chipotle chile powder. From a Hungry Jack ad in a magazine.
Provided by mailbelle
Categories Corn
Time 55m
Yield 60 appetizers
Number Of Ingredients 10
Steps:
- Mix potato flakes, corn meal, garlic salt and cayenne in medium bowl. Reserve 2 tablespoons green onion for garnish. Blend in remaining onions, milk, cheese and corn.
- Scoop into sixty 1-inch balls, gently flattening into 1 1/2-inch patties. Heat a large nonstick skillet over medium heat. Spray with no-stick cooking spray. Pan fry patties until golden brown on both sides.
- Serve warm with a tiny dollop of sour cream and a few slices of green onion on each, if desired.
Nutrition Facts : Calories 30.1, Fat 1.4, SaturatedFat 0.8, Cholesterol 4, Sodium 19.7, Carbohydrate 3.4, Fiber 0.3, Sugar 0.3, Protein 1.2
POTATO AND CORN FRITTERS
This is an ideal supper dish for two. It is really quite easy, and doesn't take long to get to the table.
Provided by BeccaB3c
Categories Breakfast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of the oil in a nonstick skillet.
- Add the onion and garlic and cook very gently, stirring frequently, until soft but only lightly colored- Remove from heat.
- Coarsely grate the potatoes into a bowl and mix in the corn, oregano, beaten egg, and salt and pepper to taste- Add the cooked onion.
- Heat the remaining oil in the skillet.
- Divide the potato mixture in half and add to the pan to make 2 oval-shaped cakes, leveling and shaping the cakes with a spatula.
- Cook the fritters over low heat for about 10 minutes, until golden brown underneath and almost cooked through, keeping them tidily in shape with the spatula and loosening them so that they do not stick to the bottom of the pan.
- Sprinkle each potato fritter with the grated cheese and place under a preheated moderately-hot broiler, until golden brown.
- Meanwhile, poach 1 or 2 eggs for each person, until just cooked.
- Transfer the fritters to warmed plates and top with the eggs and sliced tomatoes.
- Garnish with parsley and serve at once.
SWEET CORN AND POTATO GRATIN
This tasty potato gratin side dish combines great garlic and onion flavor, and kids love the nice crispy topping, too! -Jennifer Olson, Pleasanton, California
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large saucepan, saute onion in butter until tender. Stir in flour, garlic, salt and pepper until blended; gradually add milk. Stir in potatoes. Bring to a boil. Reduce heat; cook and stir until potatoes are crisp-tender, 8-10 minutes., Stir in corn and cream-style corn. Transfer to an 8-in. square baking dish coated with cooking spray., In a small bowl, combine bread crumbs and butter; sprinkle over potatoes. Bake until golden brown and potatoes are tender, 45-50 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 213 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 452mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 3g fiber), Protein 5g protein.
DADDY'S FRIED CORN AND POTATOES
This is not only great it's simple! This is from a television's collection of recipes. I guess you could use frozen and that would come in handy, but there's nothing like the flavor of fresh corn!
Provided by FLUFFSTER
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cut the corn kernels from the cobs.
- Melt butter in medium skillet over medium heat.
- Sauté corn kernels just until tender, then add in onion.
- Continue to sauté until onion is just about to turn crispy.
- Season with salt and pepper.
- Enjoy hot or cold.
Nutrition Facts : Calories 135.7, Fat 6.8, SaturatedFat 3.8, Cholesterol 15.3, Sodium 54.9, Carbohydrate 18.9, Fiber 2.7, Sugar 3.6, Protein 3.1
SWEET POTATO & CORN CAKES WITH TAMARIND BACON & AVOCADO
Enjoy golden, Jamaican-inspired sweet potato and corn cakes with sticky, sweet bacon and crushed avocado with chilli
Provided by Melissa Thompson - Journalist and food writer
Categories Dinner
Time 1h30m
Number Of Ingredients 13
Steps:
- Heat the oven to 200C/180C fan/gas 6. Prick the sweet potatoes and potato with a knife and roast them until soft - about 45 mins-1 hr for the potato and 40-50 mins for the sweet potato, turning them halfway through. Remove from the oven, leave until cool enough to handle, then scoop the potato flesh out of the skins and lightly mash together but not so it's smooth - keep it chunky.
- While the potatoes are cooking, scoop the avocado into a bowl and mash lightly. Add half of the spring onions, the scotch bonnet, if using, the lime juice and a pinch each of salt and pepper. Keep chilled until ready to serve.
- If using fresh corn, slice the kernels from the cob and boil in a pan of salted water for 3 mins. Rinse with cold water to cool. Add the sweetcorn to the potato mix, with the remaining spring onions and some salt and pepper. Gently mix, then take a handful the size of a tomato. Roll on your worktop, then flatten slightly until it is about 1-inch thick. Repeat until all the mixture is used up, you should have around 12-14 cakes. Put the cassava flour in a shallow bowl and gently drop the cakes in, one by one, then roll lightly to coat with the flour.
- Mix the tamarind and honey with 1 tbsp warm water until fully dissolved. Warm a frying pan over a medium heat and add the bacon. After 1 minute, brush the tamarind mixture over the top side and turn, brushing the other side with a little more of the mixture. At first it will look as though the bacon is boiling, but keep adding the mixture and turning two more times, and it will start to caramelise. Once nicely browned on both sides, remove from the pan and keep warm.
- Put the oil in a non-stick frying pan, enough so the oil will come halfway up the cakes. Heat over a medium-high heat and fry the cakes for 3-4 mins each side until golden brown. Drain on kitchen paper and keep warm while you cook the remaining cakes. To serve, pile two or three cakes onto each plate alongside some mashed avocado and put two slices of bacon on top. Serve 2 tbsp each of the soured cream on the side, if you like.
Nutrition Facts : Calories 644 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 17 grams sugar, Fiber 14 grams fiber, Protein 17 grams protein, Sodium 1.5 milligram of sodium
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