Tender potatoes, sweet corn, peppers, chilies, and southwest seasonings make these potato cakes a fiesta for your tastebuds.
4 cups (600g) Canned Diced White Potato, drained and rinsed with cold water or fresh white potatoes that have been diced ½ inch, and fully cooked and chilled can be subbed.
2 each (90g) Large Egg, beaten
1 cup (130g) Shredded Cheddar Cheese
1 cup (150g) Frozen Yellow Sweet Corn Kernels
1 tablespoon (10g) Fresh Garlic, chopped
¼ cup (33g) Red Onions
1/3 cup (45g) Red Bell Peppers, diced ¼ inch
¼ cup (33g) Fresh Jalapenos, diced 1/8 inch
¼ cup (5g) Cilantro, chopped
1 tablespoon (2g) Cumin, ground
½ tablespoon (1g) Mexican Oregano (Italian Oregano can be subbed)
1-1/2 teaspoons (2g) Smoked Paprika
1 tablespoon (4g) Kosher Salt
½ tablespoon (2g) Freshly Ground Black Pepper
2 tablespoons (30ml) Olive Oil
½ cup (120ml) Sour Cream
¼ cup (10g) Green Onions, sliced
Prep Time: 10min | Cook Time: 10min
Preheat the oven to 400 °F (204 °C)
In a large bowl, combine the drained and cooled potatoes, eggs, cheddar, corn, garlic, onions, peppers, jalapenos, cilantro, and seasonings. Mix all the ingredients together very well, try to break up the potatoes a little with your hands so that you get a combination of big pieces and some smooth mashed potato type texture.
Form the mixture into patties that are 3 inches in diameter and about 1 inch thick. You should get 16 (3-4 ounce) patties.
In a large nonstick skillet, heat the olive oil over medium-high heat.
Cook the potato patties for about 2-3 minutes per side. Transfer the potato cakes to a nonstick baking sheet, place the potato cakes in a 400 °F (204 °C) oven and bake for 5-6 minutes or until they are hot and crispy.
Arrange the potato cakes on a plate and garnish with the sour cream and green onions. Serve these immediately.
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