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Cheesy Potato Corn Cakes

  • 0 people already cooked this dish.
  • Total: 40min
    Preparation: 23min
    Cooking: 15min
    Presentation: 2min
  • Portions: 6
  • Difficulty: Easy


  • 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)


  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.


  • Papertowel
  • can
  • Whisk
  • Bowl

Nutritional information 386kcal = 1,616kj /per portion

  • 386.28 Calories Energy
  • 48.09 Grams Carbohydrates
  • 16.34 Grams Protein
  • 14.78 Grams Fats
  • 842.69 Milligrams Sodium
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