Corn and Potato Mini Pancakes with Salsa


  • 2 cups mashed Idaho potatoes (prepared according to package directions using half of a 22 oz. bag frozen Idaho mashed potatoes)
  • 2 cups frozen corn kernels (thawed) or cooked corn cut off the ear
  • 1 egg, slightly beaten
  • 1 cup seasoned bread crumbs
  • 1/2 cup canola oil (for frying)
  • For the Salsa
  • 1/2 cup finely chopped yellow pepper
  • 1/2 cup finely chopped green pepper
  • 4 plum tomatoes, seeded and chopped
  • 1 tablespoon minced jalapeno pepper
  • 1/2 cup chopped red onion


  1. In a medium mixing bowl, combine potatoes, corn and egg; mix well with a spoon.
  2. Place bread crumbs in a shallow bowl. Using clean hands, form mixture into 1 1/2inch diameter patties; dip each pattie in bread crumbs, coating both sides.
  3. Over medium heat, in a large non-stick skillet, heat 2 tablespoons of the canola oil until hot. Fry the patties, a few at a time, for 2 minutes, or until golden brown on the bottom; flip and cook another 2 minutes on the second side. (If flatter, more crispy cakes are desired, flatten cakes while cooking with a metal spatula).
  4. Transfer finished cakes to a baking sheet and keep in a warm oven (200 degrees) until all cakes are cooked. Transfer cakes to a serving platter and serve with salsa, if desired.
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Yield: 30 cakes
Calories: 304
Sodium: 776 mg
Fat: 16g
Protein: 7 g

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