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Name: Mini Potato Corn Cakes
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 40
Cuisine: not set
Ingredients: 2 cups Idaho Spuds potato flakes; 1/3 cup Cornmeal; 1 tablespoon Garlic salt; 1/4 teaspoon Cayenne or chipotle pepper; 2 cups Milk; 2 cups Frozen corn Thawed; 1 cup Shredded cheddar cheese; 3 Green onions Thinly sliced; 1/2 cup Sour cream

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INGREDIENTS

2 cups Idaho Spuds potato flakes
1/3 cup Cornmeal
1 tablespoon Garlic salt
1/4 teaspoon Cayenne or chipotle pepper
2 cups Milk
2 cups Frozen corn ; Thawed
1 cup Shredded cheddar cheese
3 Green onions ; Thinly sliced
1/2 cup Sour cream

Servings

INSTRUCTIONS

Combine potato flakes, cornmeal, garlic salt, and pepper in a large.

Stir in milk corn, cheese, and green onions. Let stand 2 minutes.

Scoop into 40 1-inch balls and place on a baking sheet. Flatten into 1/2 inch thick patties.

Spray a large nonstick skillet with cooking spray and heat over medium heat.

Place patties in a single layer in pan. Brown patties about 4 minutes per side, spraying with additional cooking spray as needed. Repeat with remaining patties.

Server warm, garnish with a dollop of sour cream and green onions or shredded cheese.

NOTES

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Nutrition

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Serving Size: 1 Serving (27g)
Recipe Makes: 40 Servings

Calories: 37
Calories from Fat: 16 (43%)

Amt Per Serving		% DV

	Total Fat 1.8g	2 %
	Saturated Fat 1.1g	5 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.1g
Cholesterol 5.5mg		2 %
Sodium 70.3mg		2 %
Potassium 43.8mg		1 %
Total Carbohydrate 3.7g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 3.4g
Protein 1.6g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 37

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