BUTTERMILK CHEDDAR CORN CAKES
Steps:
- Whisk together the flour, cornmeal, sugar, baking powder and salt in a mixing bowl.
- Melt the butter in a large nonstick skillet over medium heat. Set aside to cool slightly while you prepare the wet ingredients.
- Whisk together the egg and buttermilk in a large mixing bowl. While whisking, pour in the melted butter and stir until combined. Stir in the dry ingredients just until combined. (Be sure not to overwork the batter.) Fold in the Cheddar, corn, if using, and chives.
- Place the skillet over medium heat and add enough butter to coat the bottom. Ladle about 1/2 cup batter into the pan, spreading gently to form a thick circle. Cook until bubbles appear on the surface, 1 to 2 minutes. Flip over and cook until golden brown, about 1 to 2 minutes more. Melt a small pat of butter in the skillet in between each batch (this will help the corn cakes rise). Serve immediately, with more butter and maple syrup, if desired.
LOADED CHEDDAR-CORN POTATO PATTIES
Make these small for the perfect bite-size appetizer. Pile them on a cake platter, and watch them all disappear. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 1 dozen (1 cup sauce).
Number Of Ingredients 9
Steps:
- In a small bowl, mix sour cream and 2 tablespoons green onion; refrigerate until serving., In a large bowl, mix the potato flakes, cornmeal, garlic salt and paprika. Add the milk, corn, cheese and remaining green onions; mix until blended. Using 1/2 cupfuls, shape mixture into twelve 3-1/2-in. patties., Heat a large nonstick skillet coated with cooking spray over medium heat. Cook patties in batches for 2-3 minutes on each side or until golden brown. Serve with sauce.
Nutrition Facts : Calories 170 calories, Fat 8g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 382mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.
SWEET POTATO MINI CAKES
Whenever I make these cute desserts, I think of my grandmother. She always used extra sweet potatoes from her garden in pies, breads and cakes and added black walnuts from her trees for good measure. -Joyce Larson, New Market, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 24 servings (1 dozen mini cakes).
Number Of Ingredients 23
Steps:
- In a large bowl, combine the first eight ingredients. Add the eggs, oil, potatoes and extract; beat until combined. Stir in the pineapple, raisins and walnuts. , Fill 12 greased or paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in the sugars and extracts until smooth. Frost sides of cakes; roll in walnuts. Place cakes upside down and frost tops with remaining frosting.
Nutrition Facts : Calories 528 calories, Fat 30g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 287mg sodium, Carbohydrate 63g carbohydrate (49g sugars, Fiber 2g fiber), Protein 5g protein.
SWEET MASHED POTATO CAKES WITH CURRY SOUR CREAM
Mashed sweet potatoes, slightly spiced, pan fried and served with curried sour cream. These would make a lovely side dish or served as an appetizer. This recipe is an entry for Ready, Set, Cook contest #8.
Provided by IHeartDogs
Categories Yam/Sweet Potato
Time 25m
Yield 8 patties
Number Of Ingredients 15
Steps:
- Melt two teaspoons butter in large nonstick skillet over medium heat and add onions.
- Saute about 3 minutes, until softened, then add jalapeno and ginger and saute for another minute.
- Add potatoes, pour in chicken broth, then stir the curry paste through.
- Heat to boiling, cover and reduce heat and simmer until potatoes are tender, about 12 to 15 minutes.
- Drain potatoes well and put in a bowl large enough to mash them inches
- Mash potatoes with remaining 2 teaspoons butter, salt and a few turns of the pepper mill until smooth.
- Using about 1/4 cup of potatoes at a time, form into round slightly flattened patties.
- Chill in refrigerator for 30 minutes.
- While patties are chilling, combine sour cream and curry powder in a small bowl, stirring vigorously until smooth and creamy.
- On a sheet of waxed paper, combine the flour, cornmeal and cayenne, then dredge the patties in flour mixture.
- Heat oil in same skillet (wiped dry with a paper towel) used for potatoes over medium heat.
- Add patties and pan fry until lightly browned on each side, about 2-3 minutes each side.
- Remove from heat, and serve warm with curry sour cream.
Nutrition Facts : Calories 121, Fat 7.1, SaturatedFat 2.6, Cholesterol 7.7, Sodium 299.3, Carbohydrate 12.1, Fiber 1.5, Sugar 2, Protein 2.6
CRISP MASHED POTATO CAKES
Make and share this Crisp Mashed Potato Cakes recipe from Food.com.
Provided by mailbelle
Categories Potato
Time 41m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Heat a large nonstick skillet over medium heat. Add green onions to pan and cook 2 minutes or until tender, stirring occasionally. Remove from heat.
- Place mashed potatoes in a medium bowl. Stir in onions, cheese, salt, pepper, and bacon. Divide potato mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
- Place panko in a shallow dish. Dredge patties in panko.
- Place patties on a baking sheet coated with cooking spray. Bake for 12 minutes. Carefully turn patties over and bake for an additional 12 minutes or until golden.
Nutrition Facts : Calories 142.4, Fat 3.7, SaturatedFat 1.5, Cholesterol 6.8, Sodium 408.2, Carbohydrate 22.7, Fiber 1.9, Sugar 2.1, Protein 4.4
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 CHEDDAR POTATO CORN CAKES
My mom in law made these, they were so good I had to get her recipe!
Provided by LoriAnn Poland @lobolori
Categories Other Appetizers
Number Of Ingredients 10
Steps:
- Mix potato flakes, corn meal, garlic salt, and cayenne in medium bowl. Reserve 2 tbsp. green onion for garnish and mix in the rest of onion, milk, cheese, and corn.
- Scoop into 1 inch balls, gently flatten into 1 1/2 inch patties.
- Heat a large non stick skillet over medium heat. Spray with non stick cooking spray. Pan fry patties until golden brown on both sides.
- Serve with a tiny dollop of sour cream and a few slices green onion on each one.
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
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