Mini Potato Corn Cakes with Cheddar and Sour Cream
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
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.
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.
Serve warm with a tiny dollop of sour cream and a few slices of green onion on each, if desired.