Name: Cheesy Potato Corn Cakes
Prep time: 23 s
Cook time: 15 s
Total time: 40 s
Yield: 6
Cuisine: Local
Ingredients: 2 Cups Leftover Mashed Potatoes; 1 Can Whole Kernel Corn; 1 1/2 Cup Cheddar Cheese; 2 Tablespoons All-Purpose Flour; 1 1/2 Teaspoon MAGGI® Season-Up All Purpose; 1 Teaspoon Parsley; 1/2 Cup All-Purpose Flour; 2 Large Eggs; 1 Cup Breadcrumbs; 3 Cups Vegetable Oil; 1/2 Cup Parmesan cheese grated

Difficulty Easy

Cooked by 1 person

Portions: 6

Total 40 min

Utensils

Bowl

Whisk

can

Papertowel

Ingredients

2 Cups Leftover Mashed Potatoes
1 Can Whole Kernel Corn (drained)
1 1/2 Cup Cheddar Cheese (grated)
2 Tablespoons All-Purpose Flour
1 1/2 Teaspoon MAGGI® Season-Up All Purpose
1 Teaspoon Parsley (finely chopped)
1/2 Cup All-Purpose Flour
2 Large Eggs
1 Cup Breadcrumbs
3 Cups Vegetable Oil (for frying)
1/2 Cup Parmesan cheese, grated (for garnish)

Instructions

1. In large bowl, combine mashed potato, corn, cheddar cheese, flour, Season Up and parsley. Mix well.

2. Using ¼ of the mixture at a time form patties.

3. Form a breading station by putting the flour in a bowl, whisk the remaining egg in another bowl and place breadcrumbs in a third bowl.

4. Dip each patty in the flour, then egg and then breadcrumbs.

5. Fry ball in preheated oil over medium heat until cakes are golden brown. Drain on paper towels

6. Sprinkle with Parmesan cheese and serve hot.

INFORMACIÓN NUTRICIONAL
386.3 kcal = 1,615kj /per portion

48.1 gs	Carbohydrates
386.3 kcal	Energy
14.8 gs	Fats
3.6 gs	Fiber
16.3 gs	Protein
7.2 gs	Saturated Fats
592.9 mg	Sodium
5.7 gs	Sugars

Cheesy Potato Corn Cakes

Utensils

Bowl