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

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on May 17, 2009

      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.

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    • on May 14, 2009

      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.

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    • on June 13, 2009

      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.

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    • on June 13, 2009

      What a great way to use leftover mashed potatoes. This recipe is perfect for people that like food with lots of flavor. It's spicy without being too hot. I added a little cumin and Spanish paprika and topped the cooked corn cakes with some chopped cilantro. I had these with Orange-Ginger Broiled Pork Tenderloin, Mexican Black Beans and Mexican Black Beans for a wonderful Mexican feast, Ole! Made for ZWT5.

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    • on June 09, 2009

      We enoyed these very much and served it alongside The Naughty Things I Do for Chicken Tortilla Soup and topped it with Crema Mexicana, Cilantro and Freakin' Good Guacamole, and Mexican Take-Out Tomatillo Salsa. I also added cumin in place of some of the season salt since my left-over mashed potatoes already were plenty salted. Make sure to use a non-stick pan with this one, it will help. Gracias Kumquat TCF. Made for ZWT 5. Viva Las Reynas!- Oh, did I say I loved them? I do!

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    • on June 01, 2009

      We loved this recipe! A great use of left-over mashed potatoes! Used frozen corn and added red pepper. Had a bit of a problem with them holding their shape, but once in the oven they firmed up! Made for ZWT5 Mexico! Thanks for sharing!

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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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