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Prep
10 min.
Cook
20 min.
Yield
36-40 appetizers

Potato Corn Cakes with Smoked Cheddar and Creme Fraiche

Ingredients

  • 2 cups Hungry Jack® Instant Mashed Potato Flakes
  • 2 tablespoons Pillsbury BEST™ All Purpose Flour
  • 1/4 cup Martha White® Plain Enriched Yellow Corn Meal
  • 2 teaspoons salt
  • 1 teaspoon fresh basil, chopped
  • 1 teaspoon fresh minced garlic
  • 1/4 teaspoon cayenne pepper or to taste
  • 2 cups milk
  • 1 large egg
  • 1 cup grated smoked Cheddar cheese
  • 1 (16 oz.) bag frozen super sweet corn, thawed
  • Crisco® Original No-Stick Cooking Spray
  • 1 (8 oz.) container creme fraiche or sour cream
  • Fresh chives, finely chopped for garnish

Preparation Directions

  1. MIX potato flakes, flour, corn meal, salt, basil, garlic and cayenne pepper in medium bowl. Add milk, egg, cheese and corn. Mix well. Let stand until liquid is absorbed.
  2. MAKE 1-inch balls, flatten into 1 3/4-inch patties. Heat a large nonstick skillet over medium heat; spray with no-stick cooking spray. Cook potato cakes on both sides until golden brown.
  3. SERVE with a dollop of creme fraiche or sour cream and chives.

Nutritional Information Per Serving

Serving Size (1/36 1 appetizer), Calories 60 (Calories from Fat 25), Total Fat 2.5g (Saturated Fat 1g, Trans Fat 0g), Cholesterol 20mg, Sodium 160mg, Total Carbohydrate 7g (Dietary Fiber 1g, Sugars 1g), Protein 2g; Percent Daily Value*: Vitamin A 2%, Vitamin C 6%, Calcium 2%, Iron 2%.

*Percent Daily Values are based on a 2,000 calorie diet.