Corn and Potato Cakes

By á-46

Ingredients

• 4 Cups Mashed Potatoes - cooled
• 1/4 C finely chopped bell pepper
• 2 C fresh or frozen corn kernels
• 5 slices thick-cut bacon diced and cooked crisp
• 1/2 C Panko bread crumbs - divided
• 1/4 C fresh chopped parsley
• 1 egg - beaten
• salt and pepper

Details

Servings 4

Preparation

Step 1

Preheat oven 400. Spray baking sheet with Pam.

Add corn, bacon, scallions, 1/4 C Panko bread crumbs, parsley, bell pepper, egg, salt and pepper to mashed potatoes. Stir to combine.

Form 8 patties. Dredge 1 side in 1/4 C Panko then sprey with Pam to help them brown.

Bake potato cakes, Panko side up on prepared baking sheet for 15 min. Lightly toast cakes under broiler - 3-5 minutes.

Cakes can also be sauteed with olive oil in a skillet over medium heat.