Cheesy Potato Corn Cakes

Name: Cheesy Potato Corn Cakes
Prep time: 23 min
Cook time: 15 min
Total time: 40 min
Yield: 6.00 porciones
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

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Total: 40min

Preparation: 23min

Cooking: 15min

Presentation: 2min
Portions: 6
Difficulty: Easy

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

In large bowl, combine mashed potato, corn, cheddar cheese, flour, Season Up and parsley. Mix well.
Using ¼ of the mixture at a time form patties.
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.
Dip each patty in the flour, then egg and then breadcrumbs.
Fry ball in preheated oil over medium heat until cakes are golden brown. Drain on paper towels
Sprinkle with Parmesan cheese and serve hot.