Cook Time: 20 minutes
Ready Time: 30 minutes
Yield: 36 – 40 appetizer
Ingredients:
• 2 cups Hungry Jack® Mashed Potatoes, flakes
• 2 tablespoons Pillsbury BEST® All Purpose Flour
• ¼ cup Martha White® Yellow Corn Meal
• 2 teaspoons salt
• 1 teaspoon fresh basil, chopped
• 1 teaspoon fresh minced garlic
• ¼ teaspoon cayenne pepper or to taste
• 2 cups milk
• 1 large egg
• 1 cup grated smoked Cheddar cheese
• 1 (16 oz – 453.5 g) bag frozen super sweet corn, defrosted
• Crisco® Original No-Stick Cooking Spray
• 1 (8 oz – 226.7 g) container creme fraiche or sour cream
• Fresh chives, finely chopped for garnish
Method:
- 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.
- Make 1-inch balls, flatten into 1¾-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.
- Serve with a dollop of creme fraiche or sour cream and chives.
http://www.pillsburybaking.com/recipes/details/3067