Loaded Cheddar Corn Potato Patties

By lorik

Ingredients

• 1 cup (8 ounces) Daisy Brand Sour Cream
• 2 tablespoons plus 1/3 cup thinly sliced green onions
• 2 cups mashed potato flakes
• 1 box Jiffy corn muffin mix
• 1 egg, lightly beaten
• 1-3/4 teaspoons garlic salt
• 1/2 teaspoon smoked paprika
• 2 cups 2% milk
• 1 package (10 ounces) frozen corn, thawed
• 1 cup (4 ounces) shredded extra-sharp cheddar cheese
• pinch of cayenne pepper

Details

Servings 1

Preparation

Step 1

In a small bowl, mix sour cream and 2 tablespoons green onion; refrigerate until serving.

In a large bowl, mix the potato flakes, corn muffin mix, egg, garlic salt, cayenne and paprika. Add the milk, corn, cheese and remaining green onions; mix until blended. Using 1/2 cupfuls, shape mixture into twelve 3-1/2-in. patties.

Heat a large nonstick skillet coated with cooking spray over medium heat. Cook patties in batches for 2-3 minutes on each side or until golden brown. Serve with sauce. Yield: 1 dozen (1 cup sauce).