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    You are in: Home / Mexican / Mexican Potato Corn Cakes Recipe
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    Mexican Potato Corn Cakes

    Mexican Potato Corn Cakes. Photo by Crafty Lady 13

    1/6 Photos of Mexican Potato Corn Cakes

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    1 hrs

    0 mins

    Kumquat the Cat's friend's Note:

    Based on a recipe my BF asked me to make, we both liked this a lot! Altered to use real mashed potatoes. You can either use leftover mashed potatoes (2 cups), or replace the milk and potatoes with 2 cups milk and 2 cups dried potato flakes to save time. Has a mild but pleasing Mexican flavor that I think kids should like. I served this as a vegetarian main dish with a vegetable medley side of carrots, broccoli and red peppers.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Boil 2 quarts water and add sliced potatoes. Boil 15 minutes. Remove with slotted spoon and put potatoes through ricer. Add 1/4 cup milk to potatoes and mix well. Should make about 2 cups mashed potatoes.
    2. 2
      In large bowl, combine mashed potatoes, corn, chiles, cheese, flour, corn meal, seasoned salt, oregano, garlic powder and pepper. Mix well. Beat egg with 1/4 cup milk, add and mix well.
    3. 3
      Heat non-stick skillet over medium low heat. Drop in 2 teaspoons butter. In batches, drop potato mixture onto skillet, 1/4 cup at a time, four times per batch. Carefully form into 3-inch rounds. Cook about 7-8 minutes, until golden brown, turning once.
    4. 4
      Repeat 3 times. Place finished cakes onto cookie sheet and keep warm in 225 degree Fahrenheit oven. Serve with hot sauce on the side, if desired.

    Browse Our Top Potato Recipes

    Ratings & Reviews:

    • on May 17, 2009

      55

      Loved, loved, loved this recipe! Made it as part of DD Prom night after the March...We had Mexican night! Added some green onions chopped...tripled the recipe with no problems. I will make this again for sure! Rave reviews from all my guests! Thanks for posting! Made and reviewed for Zaar Chow Hounds ZWT 5.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 14, 2009

      55

      We liked this ALOT. But I did have a problem getting it not to stick and be seperate "cakes". I cooked it as one BIG cake. It took a little while, but all in all it was good. Made for ZWT5. UPDATE MAY 15,2009-While I was cleaning this morning, I found the egg/milk miXture in the icebox, that I had forgotten to use. That would have made ALL THE DIFFERENCE IN THE WORLD. So,I'm giving it 5 stars because it was MY MISTAKE and the taste was SUPERB.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 13, 2009

      35

      This recipe was good but hard to cook properly even with the non-stick pan. The taste was bland for us even with the added green chilies. Sorry we cannot rate it higher. Thank you for posting this recipe. Made for ZWT 5.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Mexican Potato Corn Cakes

    Serving Size: 1 (295 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 343.4
     
    Calories from Fat 108
    31%
    Total Fat 12.0 g
    18%
    Saturated Fat 6.5 g
    32%
    Cholesterol 79.1 mg
    26%
    Sodium 238.2 mg
    9%
    Total Carbohydrate 49.3 g
    16%
    Dietary Fiber 5.5 g
    22%
    Sugars 6.6 g
    26%
    Protein 13.9 g
    27%

    The following items or measurements are not included:

    seasoning salt

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