The mighty potato is this week's ingredient, chosen by Maria I. of My Place in the Sun.
If the truth were known (and it is now, of course), potatoes are one of my favorite foods. I like them prepared in a multitude of ways - in fact, I can't think of any way I DON'T like them!
I found my recipe online at cdkitchen.com. Here is the link.
Corn And Potato Mini Pancakes With Salsa
Serves/Makes: 30 | Difficulty Level: 3 | Ready In: < 30 minutes
2 cups mashed potatoes
2 cups frozen corn kernels (thawed) or cooked corn cut off the ear
1 egg, slightly beaten
1 cup seasoned bread crumbs
1/2 cup canola oil for frying, divided use
1 jar (11-ounce size) salsa
In a medium mixing bowl, combine potatoes, corn, and egg. Mix well with a spoon.
Place bread crumbs in a shallow bowl.
Using clean hands, form potato-corn mixture into 1 1/2-inch diameter patties; dip each patty into bread crumbs, coating both sides.
Over medium heat, in a large nonstick skillet, heat 2 tablespoons of canola oil until hot. Fry patties, a few at a time for 2 minutes or until golden brown on bottom; flip and cook another 2 minutes on the second side. If flatter, more crispy cakes are desired, flatten cakes while cooking with a metal spatula.
Transfer finished cakes to a baking sheet and keep warm in 200-degree oven until all cakes are cooked.
Transfer cakes to a serving platter and serve with salsa, if desired.
This recipe was SO easy! I added some garlic chives and, instead of salsa, I mixed up a little wasabi sauce. It was good.
The recipe makes quite a bit, especially for two people. I have a bunch left over, and I may add some smoked salmon to part of it. This was my second choice recipe for this week.