Mini Potato Corn Cakes With Cheddar & Sour Cream

By Addie

"Savory little mashed potato cakes with corn, green onions and cheese! Also has one of my favorite spices, chipotle chile powder. From a Hungry Jack ad in a magazine."

MY NOTES: Just make regular size potato pancakes as a side!

Ingredients

• 2 cups mashed potato flakes
• 1/3 cup yellow cornmeal
• 1 tablespoon garlic salt
• 1/4 teaspoon dried chipotle powder ( to taste)
• 1/2 cup very thinly sliced green onions
• 2 cups milk
• 1 cup shredded sharp cheddar cheese OR
• 1 cup smoked cheddar cheese
• 1 (12 ounce) bags frozen super sweet corn, defrosted ( 2 1/4 cups)
• Olive oil nonstick cooking spray
• 1/2 cup sour cream

Preparation

Step 1

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.