Save on Pinterest

Loaded Cheddar-Corn Potato Patties

Make these small for the perfect bite-size appetizer. Pile them on a cake platter, and watch them all disappear. —Darlene Brenden, Salem, Oregon
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    1 dozen (1 cup sauce)


  • 1 cup 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 shredded extra-sharp cheddar cheese


  • In a small bowl, mix sour cream and 2 tablespoons green onion; refrigerate until serving.
  • 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.
  • 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.
Nutrition Facts
1 patty with 4 teaspoons sauce: 170 calories, 8g fat (5g saturated fat), 17mg cholesterol, 382mg sodium, 20g carbohydrate (4g sugars, 1g fiber), 6g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • lgallvall
    Nov 9, 2018

    Bland bland bland. Tasted like grainy potatoes with corn mushed in. They fell apart before, during, and after cooking. What a waste of time!

  • carolynconner
    May 20, 2013

    No comment left

  • awesomemelissa
    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.

  • smstillinger
    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.

  • radcook
    Jul 17, 2012

    No comment left