Loaded Cheddar-Corn Potato Patties
Total TimePrep/Total Time: 30 min.
Makes1 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 Facts1 patty with 4 teaspoons sauce: 170 calories, 8g fat (5g saturated fat), 17mg cholesterol, 382mg sodium, 20g carbohydrate (4g sugars, 1g fiber), 6g protein.
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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!
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.
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.