Corn Potato Pancakes

Name: Corn Potato Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: about 1 dozen.
Ingredients: 2 cups mashed potatoes (with added milk and butter); 1/4 cup all-purpose flour; 1/4 cup cream-style corn; 1 egg, beaten; 3 tablespoons finely chopped onion; 1 teaspoon minced fresh parsley; 1/2 teaspoon salt; 1/2 teaspoon minced garlic; 1/8 teaspoon pepper; 3 tablespoons canola oil, divided

TOTAL TIME: Prep/Total Time: 20 min. YIELD: about 1 dozen.

I love combining different foods to see what I can come up with. I put last night's mashed potatoes to delicious use in these slightly crisp golden brown cakes. —Carolyn Wilson, Lyndon, Kansas

Ingredients

2 cups mashed potatoes (with added milk and butter)
1/4 cup all-purpose flour
1/4 cup cream-style corn
1 egg, beaten
3 tablespoons finely chopped onion
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon minced garlic
1/8 teaspoon pepper
3 tablespoons canola oil, divided

Directions

1. In a large bowl, combine the first nine ingredients. In a large skillet, heat 1 tablespoon oil; drop four 1/4 cupfuls of batter into skillet. Cook for 1-2 minutes on each side or until golden brown. Repeat with remaining oil and batter.

Nutrition Facts

2 pancakes: 180 calories, 11g fat (3g saturated fat), 43mg cholesterol, 461mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 3g protein.

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