Mexican Potato Corn Cakes

"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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photo by Crafty Lady 13 photo by Crafty Lady 13
photo by Crafty Lady 13
photo by Stephanie Y. photo by Stephanie Y.
photo by Galley Wench photo by Galley Wench
photo by kellychris photo by kellychris
photo by kellychris photo by kellychris
Ready In:
1hr
Ingredients:
14
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. 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.
     
  3. 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.
     
  4. 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 Recipe #238438, Recipe #179877 and Recipe #179877 for a wonderful Mexican feast, Ole! Made for ZWT5.
     
  5. We enoyed these very much and served it alongside recipe #173513 and topped it with Crema Mexicana, Cilantro and recipe #327810, and recipe #318597. 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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RECIPE SUBMITTED BY

<p>Clockwise from upper left, my dear friends Cranberry, Quincy, Kumquat and Kiwi. All of our cats were born in the wild and adopted by us. Zaar Chefs I have met so far: Elmotoo, justcallmeToni, ~Rita~, Midwest Maven, Bird&amp;Buddha (both of them) and most recently, Ms*Bindy from upstate New York:) Wonderful, sweet, friendly people and great chefs! Most relevant thing to mention here is that I am a vegetarian, and recently became a&nbsp;vegan&nbsp;(almost 100%). To put vegetables and other things not meat or fish on the table I work as an actuary (in my case anyway, a combination of statistician, number-cruncher and/or programmer). For fun I like to travel. Just came back from&nbsp;Namibia, a peaceful democracy in Africa with lots of animals! Got some terrific pictures of lions, leopards, cheetahs, elephants, rhinocerous, hyenas, all kinds of antelopes, giraffes and zebras. Namibia is the second most sparsely populated country per square mile, just behind Mongolia. Update:&nbsp; We went to Italy this Spring.&nbsp; We had lots of pizza and pasta.&nbsp; The pizza is so much better in Italy, particularly the crust.&nbsp; The Amalfi coast was absolutely beautiful.&nbsp; Spectacular natural scenery (Canada and Alaska are really beautiful, Patagonia in Chile is sublime, Iceland is unique) has been my latest passion as far as travel destinations but I have seen quite a few big cities too (Paris, Berlin, London and Madrid to name a few). On my bulletin board at work I keep a list of every country I've visited (other than the U.S. of course). So far I've made it to five continents: Europe, Africa, South America, Asia and North America of course. I've got only two other continents to conquer:) I don't usually have difficulty finding vegetarian dishes here in the U.S. or overseas, but finding vegan dishes is much harder. I have no kids, just cats, Kumquat, Cranberry, and more recently Quincy and Kiwi. They are purebreds, of the breed alley caticus (okay, American shorthair I guess). Our cats are not vegetarians, though my boyfriend (significant other, long-term partner, whatever) is. I am a friend of all animals both tamed and wild. In addition I am a freethinker and my boyfriend studies philosophy. Either way, we get along pretty well.&nbsp; Also, please allow me to say that my BF and I recently bought a condominium in NYC.:)&nbsp; Pet peeve? Okay, I don't like public scenes, especially parents yelling at their children, lovers' spats, etc. If it must be done please do it in private:D Participation &amp; Awards:</p>
 
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