Crispy Corn Potato Cakes
Crispy Corn Potato Cakes are golden-brown, pan-fried snacks made with mashed potatoes and sweet corn. These easy-to-make, savory cakes have a crispy exterior and a soft, chewy inside, making them a perfect appetizer, side dish, or snack. Enjoy them on their own or with your favorite dipping sauce!
Crispy Corn Potato Cakes are golden-brown, pan-fried delights made with mashed potatoes and sweet corn. These bite-sized treats have a crispy exterior with a soft, slightly chewy texture inside, making them a perfect snack or side dish. The natural sweetness of the corn pairs beautifully with the mild savoriness of the potato, creating a simple yet satisfying flavor. Enjoy them on their own or with a dipping sauce for an extra burst of taste!
Ingredients
- 1 super sweet corn
- 1 potato
- 1 tablespoon salt
Nutritional Information
- Calories: 180
- Protein: 4g
- Fat: 2g
- Fiber: 3g
- Sodium: 900mg
- Sugar: 3g
- Carbohydrate: 38g
- Cholesterol: 0mg
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
Directions
1. Step
Peel and mash the potato thoroughly. Place it in a bowl and strain any excess water through a sieve. Let the starchy water sit until the starch settles at the bottom. Carefully pour out the water, leaving the starch behind. Add the mashed potato back into the starch, then mix well with 1 tablespoon of salt.
2. Step
Cut the super sweet corn into small pieces and mix it into the potato mixture.
3. Step
Heat a lightly oiled pan over medium heat. Scoop about 4 tablespoons of the mixture into the pan and shape into patties. Fry until golden brown on one side, then flip and cook until golden brown on the other side. Serve warm.
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