Potato Corn Vegetable Patties Recipe
This is a potato patty recipe that fits everyone’s healthy diet. The ingredients are mainly vegetables, no traces of meat. It’s added with cheese and egg which means it still has adequate protein content even without meat. The egg and flour makes the patties hold together and crispy, and the variety of spices completed its delicious flavor. Aside from the healthy treat of this dish, it’s also quick and easy to make. These patties are done in just 30 minutes with no hassle. The few quick steps below describe how to make these potato corn vegetable patties.
Ingredients
- 2 cups instant mashed potatoes (450 g)
- 11 ounces Mexicorn, drained (a canned corn with bits of green and red bell peppers) (308 g)
- ½ cup grated cheddar cheese (50 g)
- 2 tablespoons flour (30 g)
- 2 tablespoons cornmeal (30 g)
- 1½ teaspoons seasoning salt (7.5 g)
- ½ teaspoon garlic powder (2.5 g)
- ¼ teaspoon ground black pepper (1.25 g)
- Canned jalapeno pepper, minced, as needed
- ¼ cup chopped fresh cilantro (45 g)
- 2 cups milk (480 ml)
- 1 egg, beaten
- Vegetable oil, as needed
Instructions
- In a large mixing bowl, combine mashed potatoes with drained Mexicorn, cheese, flour, and cornmeal.
- Sprinkle with salt, garlic powder and black pepper. Add the cilantro and minced jalapeno peppers (or leave out if you don't want it spicy), stir to blend.
- Stir in milk and beaten egg and then mix thoroughly.
- Shape the mixture into flat patties with enough thickness.
- In a nonstick frying pan, heat the oil and then fry the patties until golden on each side.
- Drain the cooked patties on paper towels.
- Serve warm and enjoy!
