CORN AND POTATO CAKES
Categories Potato Breakfast Brunch Side Vegetarian Quick & Easy High Fiber Corn Pan-Fry Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6 as a side dish
Number Of Ingredients 8
Steps:
- Peel the potatoes, grate them coarse, and squeeze them with the bell pepper between several thicknesses of paper towels to remove any excess moisture. In a bowl toss together the potato and pepper mixture, the corn, the scallions, the cumin, the flour, and salt and pepper to taste.
- In a non-stick skillet measuring 6 inches across the bottom heat 1/2 tablespoon of the butter over moderate heat until the foam subsides, add 3/4 cup of the corn mixture, tamping it down with a spatula, and cook the corn and potato cake for 6 minutes, or until the underside is golden and crisp, slide it onto a plate, and keep it warm, covered. Make 3 more corn and potato cakes in the same manner with the remaining batter and corn mixture. Spread 2 of the cakes with the sour cream, arrange the remaining cakes on the sour cream, and cut the corn and potato cakes into wedges.
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Mahlomola petros Radebe
[email protected]These cakes were a bit too dry for my taste. I think I'll add some more milk or buttermilk next time.
Laxmi Bachhar
[email protected]These cakes were a bit too oily for my taste. I think I'll try baking them next time instead of frying them.
Steven Jolley
[email protected]These cakes were a bit bland for my taste. I think I'll add some more seasoning next time.
Zachary Esquibel
[email protected]I was a bit skeptical about these cakes, but I was pleasantly surprised. They were really good!
Lelly Nice
[email protected]These cakes were easy to make and turned out great. I'll definitely be making them again.
zeina ayman
[email protected]These cakes were delicious! I especially liked the crispy edges.
Shubaz Ahmed
[email protected]I made these cakes for a potluck and they were a big hit. Everyone loved them!
MD Zain Ali
[email protected]These cakes are a great way to use up leftover corn and potatoes. They're also a good way to get your kids to eat their vegetables.
Mubashir ahmed
[email protected]I've made these cakes several times now and they're always a hit. I like to serve them with a dollop of sour cream and salsa.
Nathaniel Modeste
[email protected]I made these cakes for my kids and they loved them! They're a great way to get them to eat their vegetables.
OzziGuyGamer
[email protected]These cakes were a bit more work than I expected, but they were worth it. They were crispy, flavorful, and perfect for a summer cookout.
Chiara Ciao
[email protected]I was pleasantly surprised by how delicious these cakes were. I'm always looking for new ways to use up leftover potatoes and corn, and this recipe was perfect. I'll definitely be making these again.
Ordoshica Floyd
[email protected]These cakes were easy to make and turned out great! I used fresh corn from my garden and it really made a difference in the flavor. I also added a bit of chopped jalapeño for a little spice.
Mondli Zondo
[email protected]I'm not usually a fan of corn cakes, but these were really good! The potatoes added a nice heartiness and the corn gave them a sweet flavor. I'll definitely be making these again.
Ryly Nyamakanga
[email protected]I made these cakes for a brunch party and they were a huge success. Everyone loved them! I especially liked the addition of the green onions and red pepper, which gave them a nice pop of color and flavor.
Bobita Roy
[email protected]These corn and potato cakes were a hit with my family! They were crispy on the outside and fluffy on the inside, and the flavors were perfectly balanced. I will definitely be making these again.