Potato Corn Patties Recipe
A lip smacking Potato Corn Patties recipe is waiting for you to select and prepare it. This recipe is a good way to use Vegetable. It is served as a delicious Main Dish. Try this Potato Corn Patties once and only once! Your loyalty to it forever is guaranteed!
Ingredients
8 small all-purpose potatoes (1 1/2 pounds), peeled and quartered
1/4 cup skim milk
1 large egg white
1/4 teaspoon each salt and black pepper, or to taste
1/2 cup fresh or frozen corn kernels
2 green onions, including tops, finely chopped
1 pickled jalapeno pepper, cored, seeded, and finely chopped (optional)
2 tablespoons all-purpose flour
1 tablespoon unsalted butter or margarine
Directions
1 In a large saucepan of boiling unsalted water, cook the 1 potatoes, covered, over moderately high heat for 12 minutes or until tender; drain well.
2 In a large bowl, using a food mill, electric mixer, or masher, puree the potatoes.
Blend in the milk, egg white, salt, and black pepper, then fold in the corn, green onions, and jalapeho pepper if using.
Refrigerate for at least 1 hour or until stiff enough to be shaped.
3 Preheat the oven to 300° F.
Shape a generous 1/2 cup of the potato mixture into a disc 3 inches in diameter and 1/2 inch thick.
Repeat until you have 8 patties.
Dredge each patty in the flour and shake off the excess, in a 10 inch nonstick skillet, melt 1 1/2 teaspoons of the butter over moderate heat.
Cook 4 of the patties for 3 minutes on each side or until golden brown.
Transfer to a baking sheet and keep warm in the oven.
Repeat with the remaining 4 patties and 1 1/2 teaspoons of butter.
2 In a large bowl, using a food mill, electric mixer, or masher, puree the potatoes.
Blend in the milk, egg white, salt, and black pepper, then fold in the corn, green onions, and jalapeho pepper if using.
Refrigerate for at least 1 hour or until stiff enough to be shaped.
3 Preheat the oven to 300° F.
Shape a generous 1/2 cup of the potato mixture into a disc 3 inches in diameter and 1/2 inch thick.
Repeat until you have 8 patties.
Dredge each patty in the flour and shake off the excess, in a 10 inch nonstick skillet, melt 1 1/2 teaspoons of the butter over moderate heat.
Cook 4 of the patties for 3 minutes on each side or until golden brown.
Transfer to a baking sheet and keep warm in the oven.
Repeat with the remaining 4 patties and 1 1/2 teaspoons of butter.
