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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Shehzad Shehzad
[email protected]These potato corn cakes were a bit too oily for my taste. I think I would use less oil next time. Otherwise, they were tasty and had a nice crispy exterior.
Hamza Sb
[email protected]These potato corn cakes were a bit bland for my taste. I think I would add some more spices next time. Otherwise, they were easy to make and had a nice texture.
Ahsan Kanjan786
[email protected]Just made these potato corn cakes and they were delicious! I used a combination of almond flour and regular flour and they turned out great. The chipotle crema was also a nice touch. Will definitely make these again!
Saphira Hern√°ndez
[email protected]These are the best potato corn cakes I've ever had! The chipotle crema is the perfect finishing touch. I will definitely be making these again and again.
Seleen Kleinschmidt
[email protected]These potato corn cakes were easy to make and tasted great! I used cheddar cheese instead of mozzarella and they were still delicious. I will definitely be making them again.
Ahmad Nofal
[email protected]I'm not a huge fan of potatoes but I really liked these potato corn cakes. They are a great way to use up leftover mashed potatoes. I served them with salsa and guacamole and they were a hit!
Quirkless Leader
[email protected]These potato corn cakes are the perfect side dish for any Mexican meal. They are easy to make and always a crowd-pleaser. I love that they can be made ahead of time and reheated when ready to serve.
John Kon
[email protected]My husband and I loved the Mexican potato corn cakes. We made a few substitutions (used regular flour instead of almond flour and added some chopped jalapenos) but they still turned out delicious. Will definitely make them again.
Olaluwoye Tobiloba
[email protected]Just wanted to say that I made these potato corn cakes last night and they were amazing! I followed the recipe exactly and they came out perfect. My family loved them and so did I. Will definitely make them again!
Woke__ Beats
[email protected]I was pleasantly surprised by how well these turned out. I'm not usually a fan of potato pancakes, but these were light and fluffy with a crispy crust. The corn and cheese added a nice sweetness and flavor. I served them with sour cream and salsa, an
Les Cooper
[email protected]These Mexican potato corn cakes were a hit! They were easy to make and had the perfect balance of flavors. The crispy exterior and fluffy interior were a delight, and the chipotle crema added a nice touch of spice. I'll definitely be making these aga