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.
- 2 medium potatoes, peeled and sliced 1/2 to 3/4 inches thick (about 1 lb.)
- 1⁄2 cup 1% low-fat milk, separated
- 1 (11 ounce) can corn (mexican mix with peppers, if desired)
- 1 (4 ounce) can green chilies, diced
- 3⁄4 cup low-fat cheddar cheese, shredded (or low-fat mexican cheddar and monterey jack blend)
- 2 tablespoons flour
- 2 tablespoons cornmeal
- 1 1⁄2 teaspoons seasoning salt
- 1 teaspoon dried oregano
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon pepper
- 1 egg
- 2 tablespoons butter, separated
- 2 teaspoons butter, separated
- 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.
- 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.
- 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.
- 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.