Recipe: Mini Potato Corn Cakes with Cheddar & Sour Cream

I’m always on the lookout for recipes that double as appetizers and side items. And this one combines many of my favorite ingredients!! I’ll admit that I haven’t made it yet; the thought of pan frying all those little patties makes me a little tired; I may try baking them instead.

Yield: 6 dozen appetizers
Prep Time: 25 min | Cook Time: 30 min

Ingredients:
2 cups Hungry Jack® Mashed Potatoes
1/3 cup Martha White® Yellow Corn Meal
1 tablespoon garlic salt
1/4 teaspoon cayenne or chipotle chile powder or to taste
1/2 cup very thinly sliced green onions
2 cups milk
1 cup shredded sharp or smoked Cheddar cheese
1 (12 oz.) bag frozen super sweet corn (2 1/4 cups), defrosted
Crisco® Olive Oil No-Stick Cooking Spray
1/2 cup sour cream

Preparation Directions:
-MIX potato flakes, corn meal, garlic salt and cayenne in medium bowl. Reserve 2 tablespoons green onion for garnish. Blend in remaining onions, milk, cheese and corn.
-SCOOP into sixty 1-inch balls, gently flattening into 1 1/2-inch patties. Heat a large nonstick skillet over medium heat. Spray with no-stick cooking spray. Pan fry patties until golden brown on both sides.
-SERVE warm with a tiny dollop of sour cream and a few slices of green onion on each, if desired.