Corn And Potato Pancakes With Salsa

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 2 cups mashed idaho potatoes (may substitute half of a 22oz bag frozen idaho mashed potatoes, prepared)
• 2 cups cooked corn, cut off the ear (thawed) or 2 cups frozen corn kernels (thawed)
• 1 egg, slightly beaten
• 1 cup seasoned bread crumbs
• 1/2 cup canola oil (for frying)
• 11 ounces salsa

Recipe

• 1 in a medium mixing bowl, combine potatoes, corn and egg; mix well with a spoon.
• 2 place bread crumbs in a shallow bowl. using clean hands, form mixture into 1 1/2" diameter patties: dip each pattie in bread crumbs, coating both sides.
• 3 over medium heat, in a large non-stick, heat heat 2 tablespoons of the canola oil until hot. fry the patties, a few at a time, for 2 minutes, or until golden brown on the 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).
• 4 transfer finished cakes to a baking sheet and keep in a warm oven (200) until all cakes are cooked. transfer cakes to a serving platter and serve with salsa, if desired. (additional ingredients may be added to salsa such as chopped red or green pepper, plum tomatoes or red onion).