Back to Loaded Cheddar-Corn Potato Patties

Print Options

 
 

Card Sizes

 
 
 
 Print
Loaded Cheddar-Corn Potato Patties Recipe

Loaded Cheddar-Corn Potato Patties Recipe

Make these small for the perfect bite-size appetizer. Pile them on a cake platter, and watch the pile disappear. —Darlene Brenden, Salem, Oregon
TOTAL TIME: Prep/Total Time: 30 min. YIELD:12 servings

Ingredients

  • 1 cup (8 ounces) sour cream
  • 2 tablespoons plus 1/3 cup thinly sliced green onions
  • 2 cups mashed potato flakes
  • 1/3 cup cornmeal
  • 1-3/4 teaspoons garlic salt
  • 1/2 teaspoon smoked paprika
  • 2 cups 2% milk
  • 1 package (10 ounces) frozen corn, thawed
  • 1 cup (4 ounces) shredded extra-sharp cheddar cheese

Directions

  • 1. In a small bowl, mix sour cream and 2 tablespoons green onion; refrigerate until serving.
  • 2. In a large bowl, mix the potato flakes, cornmeal, garlic salt and paprika. Add the milk, corn, cheese and remaining green onions; mix until blended. Using 1/2 cupfuls, shape mixture into twelve 3-1/2-in. patties.
  • 3. Heat a large nonstick skillet coated with cooking spray over medium heat. Cook patties in batches for 2-3 minutes on each side or until golden brown. Serve with sauce. Yield: 1 dozen (1 cup sauce).

Reviews for Loaded Cheddar-Corn Potato Patties

Sort By :
MY REVIEW
awesomemelissa 126317
Reviewed Jul. 23, 2012

"The first time I made these they fell apart. The second time I traded the 1/3 cup of cornmeal for one package of jiffy corn bread mix and one egg. They held together and tasted great. I shared this recipe with other family members too."

MY REVIEW
smstillinger 122476
Reviewed Jul. 23, 2012

"At first I wasn't sure these were going to turn out. I let the mixture sit for 5 minutes or so to let the milk soak in. Then I was able to make them into patties. I also added some cayenne pepper after I tasted the first batch and they were kind of bland. An interesting mixture of potato pancake and corn fritter."

Loading Image