Corn and Potato Cakes

I prepared this recipe with leftovers and ingredients I had on hand.

Measurements are not exact.

1 1/2 cups mashed potatoes
1 c prepared corn cut from the cob (have some extra for garnish later)
1/3 c chopped onion
1/3 c chopped green or red pepper 
2 T olive oil as needed 
2 T chopped parsley (extra for garnish)
2 T chopped chives
Kosher salt and fresh black pepper to taste 
1egg beaten and divided
1 T milk
Gluten free breadcrumbs 

I used prepared mashed potatoes and corn from the night before.

Heat a teaspoon or 2 of olive oil in a medium coated frying pan over medium heat. Add the chopped onion and sauté until soft but not brown. Remove with a slotted spoon to the mashed potatoes and repeat with the onion. Adding a little oil as needed. Add to the potatoes when cooked. Add the chopped herbs to the bowl as well.

Mix until ingredients start to blend.

Add half of the beaten egg. Continue to mix until blended

Form the mixture into small patties

Sprinkle some breadcrumbs onto a plate.

Add milk to the remaining egg.  Dip patties into egg and then breadcrumbs.

Warm the olive oil in the skillet over medium heat.  Add the patties.

Allow patties to brown on one side before turning over.

Serve warm garnished with a little parsley as a side of grilled meats or fish.

 

Leftover: Reheat a patty and serve over salad garnished with a little extra corn, chopped parsley, and a little chopped cooked bacon(optional).

Recipe provided by Jenn Borealo, Culinary Specialist at Alstede Farms

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