Mini Potato Corn Cakes With Cheddar Sour Cream Recipes

CHEDDAR-POTATO CORN CAKES

Cheddar-Potato Corn Cakes image

Dress up this cheesy side dish made using potatoes, corn and cornmeal with sour cream and salsa - ready in 30 minutes.

Provided by Pillsbury Kitchens

Categories Side Dish

Time 30m

Yield 18

Number Of Ingredients 9

Ingredients

1 bag (20 oz) refrigerated cooked shredded hash brown potatoes
1 can (11 oz) whole kernel corn with red and green peppers, drained
4 oz sharp white Cheddar cheese, shredded (1 cup)
4 medium green onions, sliced (1/4 cup)
3 tablespoons yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon pepper
3 eggs, beaten
1/4 cup canola oil

Steps:

In large bowl, mix all ingredients except oil until well blended.
In 12-inch nonstick skillet or griddle, heat 1 tablespoon of the oil over medium-high heat. For each corn cake, spoon 1/4 cup batter onto hot skillet; spread to 3 inches in diameter. Cook 4 to 6 minutes, turning once, until browned. Add remaining oil as needed. Serve warm.

Nutrition Facts : Calories 98, Carbohydrate 11 g, Fat 1, Fiber 1 g, Protein 3 1/2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 187 mg

MINI CORN CAKES

Mini Corn Cakes image

Treat your guests with these spicy corn cakes that are made using Bisquick® mix and served with sour cream - perfect appetizer that's ready in 25 minutes.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 25m

Yield 24

Number Of Ingredients 13

Ingredients

1 tablespoon butter or margarine
1/3 cup chopped green onions (about 5 medium)
1/3 cup chopped celery
1/3 cup chopped red bell pepper
1 cup soft white bread crumbs (about 1 1/2 slices bread)
1/2 cup Original Bisquick™ mix
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
2 eggs, slightly beaten
1 can (11 oz) whole kernel corn, drained
2 tablespoons vegetable oil
1/2 cup chive-and-onion sour cream

Steps:

In 12-inch nonstick skillet, melt butter over medium heat. Add onions, celery and bell pepper; cook 3 minutes, stirring occasionally.
In medium bowl, stir vegetable mixture and remaining ingredients except oil and sour cream until well blended.
In same skillet, heat 2 teaspoons of the oil over medium heat. Cooking 8 corn cakes at a time, drop corn mixture into oil by tablespoonfuls, spreading each into 1 1/2-inch round. Cook 1 minute to 1 minute 30 seconds on each side, carefully turning once, until golden brown. Cook remaining corn cakes, using 2 teaspoons oil for each batch of 8 corn cakes. Serve with sour cream.

Nutrition Facts : Calories 60, Carbohydrate 6 g, Cholesterol 20 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Appetizer (with 1 teaspoon sour cream), Sodium 135 mg, Sugar 1 g, TransFat 0 g

CORN AND POTATO CAKES

Corn and Potato Cakes image

Categories Potato Breakfast Brunch Side Vegetarian Quick & Easy High Fiber Corn Pan-Fry Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4 to 6 as a side dish

Number Of Ingredients 8

Ingredients

two 1/2-pound russet (baking) potatoes
1/2 cup finely chopped green bell pepper
1 1/2 cups fresh corn kernels including the pulp scraped from the cobs (cut from about 2 ears of corn)
4 scallions, chopped fine
1 teaspoon ground cumin
3 tablespoons all-purpose flour
2 tablespoons unsalted butter
4 tablespoons sour cream

Steps:

Peel the potatoes, grate them coarse, and squeeze them with the bell pepper between several thicknesses of paper towels to remove any excess moisture. In a bowl toss together the potato and pepper mixture, the corn, the scallions, the cumin, the flour, and salt and pepper to taste.
In a non-stick skillet measuring 6 inches across the bottom heat 1/2 tablespoon of the butter over moderate heat until the foam subsides, add 3/4 cup of the corn mixture, tamping it down with a spatula, and cook the corn and potato cake for 6 minutes, or until the underside is golden and crisp, slide it onto a plate, and keep it warm, covered. Make 3 more corn and potato cakes in the same manner with the remaining batter and corn mixture. Spread 2 of the cakes with the sour cream, arrange the remaining cakes on the sour cream, and cut the corn and potato cakes into wedges.

CHEDDAR POTATO CORN CAKES

Cheddar Potato Corn Cakes image

Cheesy hash potato and cakes make wonderful appetizers or a side to serve a crowd.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 45m

Yield 48

Number Of Ingredients 9

Ingredients

1 bag (20 oz) refrigerated cooked shredded hash brown potatoes
1 can (11 oz) whole kernel corn with red and green peppers, drained
1 cup shredded sharp white Cheddar cheese (4 oz)
4 medium green onions, chopped (1/4 cup)
3 tablespoons yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon pepper
3 eggs, beaten
1/4 to 1/2 cup vegetable oil

Steps:

In large bowl, mix all ingredients except oil until well blended.
On nonstick griddle or skillet, heat 1 to 2 tablespoons oil over medium-high heat (375°F). For each corn cake, pour 2 tablespoons batter onto hot griddle. Cook 4 to 6 minutes, turning once, until golden brown. Repeat with remaining batter, adding remaining oil as needed. Serve warm.

Nutrition Facts : Calories 40, Carbohydrate 4 g, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 65 mg

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