MEXICAN POTATO CORN CAKES

INGREDIENTS
2 medium potatoes, peeled and sliced 1/2 to 3/4 inches thick (about 1 lb.)
1 cup 1% low-fat milk, separated
(11 ounce) can corn (mexican mix with peppers, if desired
(4 ounce) can green chilies, diced
1 cup low-fat cheddar cheese, shredded (or low-fat mexican cheddar and monterey jack blend)
2 tablespoons flour
2 tablespoons cornmeal
1 1⁄2 teaspoons seasoning salt
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon pepper
1 egg
2 tablespoons butter, separated
2 teaspoons butter, separated
DIRECTIONS
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.

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