Mini Potato Corn Cakes With Cheddar & Sour Cream

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• 2 cups mashed potato flakes
• 1/3 cup yellow cornmeal
• 1 tablespoon garlic salt
• 1/4 teaspoon dried chipotle powder (to taste)
• 1/2 cup very thinly sliced green onion
• 2 cups milk
• 1 cup shredded sharp cheddar cheese or 1 cup smoked cheddar cheese
• 1 (12 ounce) bag frozen super sweet corn, defrosted (2 1/4 cups)
• olive oil nonstick cooking spray
• 1/2 cup sour cream

Recipe

• 1 mix potato flakes, corn meal, garlic salt and cayenne in medium bowl. reserve 2 tablespoons green onion for garnish. blend in remaining onions, milk, cheese and corn.
• 2 scoop into sixty 1-inch balls, gently flattening into 1 1/2-inch patties. heat a large nonstick skillet over medium heat. spray with no-stick cooking spray. pan fry patties until golden brown on both sides.
• 3 serve warm with a tiny dollop of sour cream and a few slices of green onion on each, if desired.