Cheesy Potato Corn Cakes

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Difficulty Easy
Cooked by 1 person
Portions: 6
Total 40 min

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.

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