| Carbohydrates | 48.1 g |
| Energy | 386.3 kcal |
| Fats | 14.8 g |
| Fiber | 3.6 g |
| Protein | 16.3 g |
| Saturated Fats | 7.2 g |
| Sodium | 592.9 mg |
| Sugars | 5.7 g |
Total
40difficulty
EasyCost
Cheesy Potato Corn Cakes
Utensils
can
Bowl
Whisk
Papertowel
Ingredients
Portions: 6
- 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.
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