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Mini Potato Corn Cakes with Cheddar and Sour Cream Recipe


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     Mini Potato Corn Cakes with Cheddar and Sour Cream

Category   Appetizers
Sub Category   Gameday-Tailgate
Servings   5 dz
Preptime   25 minutes

2 C instant mashed potatoes, flakes
1/3 C yellow corn meal
1 tbsp garlic salt
1/4 tsp cayenne or chipolte chile powder or to taste
1/2 C very thinly sliced green onions
2 C milk
1 C shredded sharp or smoked cheddar cheese
1 (12 oz,) bag frozen super sweet corn (2-1/4 C), defrosted
EVOO non stick cooking spray
1/2 C sour cream

Mix potatoe flakes, corn meal, garlic salt, and cayenne in medium bowl. Reserve 2 tbsp green onion for garnish. Blend in remaining onions, milk, cheese, and corn. Scoop into sixty 1-in balls, gently flattening into 1-1/2 in patties. Heat a large nonstick skillet over medium heat. Spray with cooking spray. Pan fry patties until golden brown on both sides. Serve warm with a tiny dollop of sour cream and a few slices of green onions on each, if desired.

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