Mini Potato Corn Cakes Print

Main Dish, Side Dishes & Soups, Snacks & Appetizers,

These spicy corn cakes are low fat and perfect for any meal. Serve with a crisp salad on the side.

  • Prep Time

  • Cook Time

  • 40



  • 2 cups Idaho® Spuds™ Potato Flakes
  • 1/3 cup cornmeal
  • 1 teaspoon garlic salt
  • 1/4 teaspoon cayenne or chipotle pepper
  • 2 cups milk
  • 2 cups frozen corn kernels, thawed
  • 1 cup shredded cheddar cheese
  • 3 green onions, thinly sliced
  • 1/2 cup sour cream


  1. Combine potato flakes, cornmeal, garlic salt and pepper in a large bowl.
  2. Stir in milk, corn, cheese and green onions. Let stand 2 minutes.
  3. Scoop into 40 1-inch balls and place on a baking sheet. Flatten into 1/2-inch thick patties.
  4. Spray a large nonstick skillet with cooking spray and heat over medium heat.
  5. Place patties in a single layer in pan. Brown patties about 4 minutes per side, spraying with additional cooking spray as needed. Repeat with remaining patties.
  6. Serve warm garnished with a dollop of sour cream and green onions.

Nutritionals per serving

50 calories, 2g fat, (1g sat. fat), 5mg cholesterol, 2g protein, 6g carbohydrates, 170mg sodium, 0g fiber