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  • 25
    Minutes
    Prep Time
  • 30
    Minutes
    Cook Time
  • 5
    Dozen Appetizers
    Servings

Mini Potato Corn Cakes with Cheddar and Sour Cream

INGREDIENTS
  • 2 cups Hungry Jack® Mashed Potato Flakes
  • 1/3 cup yellow corn meal
  • 1 tablespoon garlic salt
  • 1/4 teaspoon cayenne or chipotle chile powder or to taste
  • 1/2 cup very thinly sliced green onions
  • 2 cups milk
  • 1 cup shredded sharp or smoked Cheddar cheese
  • 1 bag (12 oz.) frozen super sweet corn (2-1/4 cups), defrosted
  • No-stick cooking spray
  • 1/2 cup sour cream
PREPARATION DIRECTIONS
  1. Mix potato flakes, corn meal, garlic salt and cayenne in medium bowl. Reserve 2 tablespoons green onion for garnish. Blend in remaining onions, milk, cheese and corn.
  2. Scoop into about sixty 1-inch balls, gently flattening into 1 1/2-inch patties. Heat a large nonstick skillet over medium heat. Spray with no-stick cooking spray. Pan fry patties until golden brown on both sides.
  3. Serve warm with a tiny dollop of sour cream and a few slices of green onion on each, if desired.