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Nutrition Facts
Serving Size 1 appetizers 27g Recipe makes 60 appetizers)
Calories 30
Calories from Fat 12		(42%)
Amount Per Serving		%DV
	Total Fat 1.4g	2%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 0.4g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 3mg		1%
Sodium 19mg		0%
Potassium 53mg		1%
Total Carbohydrate 3.4g		1%
	Dietary Fiber 0.3g	1%
	Sugars 0.3g
Protein 1.2g		2%
how is this calculated?

Mini Potato Corn Cakes With Cheddar & Sour Cream

Recipe #395847 | 55 min | 25 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: mailbelle
Oct 21, 2009

Savory little mashed potato cakes with corn, green onions and cheese! Also has one of my favorite spices, chipotle chile powder. From a Hungry Jack ad in a magazine.

60 appetizers (change servings and units)

Ingredients

2 cups mashed potato flakes
1/3 cup yellow cornmeal
1 tablespoon garlic salt
1/4 teaspoon dried chipotle powder (to taste)
1/2 cup very thinly sliced green onion
2 cups milk
1 cup shredded sharp cheddar cheese or smoked cheddar cheese
1 (12 ounce) bag frozen super sweet corn, defrosted (2 1/4 cups)
olive oil nonstick cooking spray
1/2 cup sour cream

Directions

1
Mix potato flakes, corn meal, garlic salt and cayenne in medium bowl. Reserve 2 tablespoons green onion for garnish. Blend in remaining onions, milk, cheese and corn.
2
Scoop into sixty 1-inch balls, gently flattening into 1 1/2-inch patties. Heat a large nonstick skillet over medium heat. Spray with no-stick cooking spray. Pan fry patties until golden brown on both sides.
3
Serve warm with a tiny dollop of sour cream and a few slices of green onion on each, if desired.