**Mini Cheddar Potato Corn Cakes: A Trio of Delightful Recipes**
Indulge in a delightful culinary journey with our trio of mini cheddar potato corn cake recipes. These savory and versatile cakes are a perfect blend of flavors and textures. Each recipe offers a unique twist on this classic dish, catering to various dietary preferences and taste buds. From gluten-free and vegetarian options to a classic all-purpose flour version, these recipes are sure to satisfy your cravings. Get ready to impress your family and friends with these delectable mini cakes that are perfect for any occasion, whether it's a brunch, lunch, or a delectable side dish for dinner.
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
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.
MINI CORN CAKES
Treat your guests with these spicy corn cakes that are made using Bisquick® mix and served with sour cream - perfect appetizer that's ready in 25 minutes.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 25m
Yield 24
Number Of Ingredients 13
Steps:
- In 12-inch nonstick skillet, melt butter over medium heat. Add onions, celery and bell pepper; cook 3 minutes, stirring occasionally.
- In medium bowl, stir vegetable mixture and remaining ingredients except oil and sour cream until well blended.
- In same skillet, heat 2 teaspoons of the oil over medium heat. Cooking 8 corn cakes at a time, drop corn mixture into oil by tablespoonfuls, spreading each into 1 1/2-inch round. Cook 1 minute to 1 minute 30 seconds on each side, carefully turning once, until golden brown. Cook remaining corn cakes, using 2 teaspoons oil for each batch of 8 corn cakes. Serve with sour cream.
Nutrition Facts : Calories 60, Carbohydrate 6 g, Cholesterol 20 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Appetizer (with 1 teaspoon sour cream), Sodium 135 mg, Sugar 1 g, TransFat 0 g
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.
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
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
Tips:
- For a crispy exterior and tender interior, ensure the potatoes are grated finely and squeezed dry to remove excess moisture.
- Use a combination of sharp cheddar cheese and mild cheddar cheese for a balanced cheesy flavor.
- Fresh corn kernels add a sweet and juicy texture. If using frozen corn, thaw and drain thoroughly before adding to the batter.
- Feel free to add other vegetables like diced bell peppers, chopped zucchini, or shredded carrots for extra flavor and color.
- For a gluten-free option, use gluten-free flour instead of all-purpose flour.
- Serve the potato corn cakes immediately with your favorite dipping sauce, such as ketchup, mayonnaise, or sour cream.
Conclusion:
These mini cheddar potato corn cakes are a delightful treat that combines the flavors of classic American comfort foods. They're perfect for breakfast, brunch, lunch, or dinner, and can be easily customized to suit your taste preferences. With their crispy exterior and tender, cheesy interior, these potato cakes are sure to be a hit with family and friends. So gather your ingredients, heat up your skillet, and get ready to indulge in this delicious and satisfying dish!
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