Potato Corn Cakes with Smoked Cheddar and Creme Fraiche

Potato Corn Cakes with Smoked Cheddar and Creme Fraiche from Pillsbury™ Baking

Tags: Snack

  • Prep Time: 10 min
  • Cook Time: 20 min
  • Ready Time: 30 min
  • Yield: 36-40 appetizers


  • 2 cups Hungry Jack® Instant Mashed Potato Flakes
  • 2 tablespoons Pillsbury BEST™ All Purpose Flour
  • 1/4 cup Martha White® Plain Enriched Yellow Corn Meal
  • 2 teaspoons salt
  • 1 teaspoon fresh basil, chopped
  • 1 teaspoon fresh minced garlic
  • 1/4 teaspoon cayenne pepper or to taste
  • 2 cups milk
  • 1 large egg
  • 1 cup grated smoked Cheddar cheese
  • 1 (16 oz.) bag frozen super sweet corn, thawed
  • Crisco® Original No-Stick Cooking Spray
  • 1 (8 oz.) container creme fraiche or sour cream
  • Fresh chives, finely chopped for garnish

Preparation Directions

  • MIX potato flakes, flour, corn meal, salt, basil, garlic and cayenne pepper in medium bowl. Add milk, egg, cheese and corn. Mix well. Let stand until liquid is absorbed.
  • MAKE 1-inch balls, flatten into 1 3/4-inch patties. Heat a large nonstick skillet over medium heat; spray with no-stick cooking spray. Cook potato cakes on both sides until golden brown.
  • SERVE with a dollop of creme fraiche or sour cream and chives.

Nutritional Information Per Serving

Serving Size (1/36 1 appetizer), Calories 60 (Calories from Fat 25), Total Fat 2.5g (Saturated Fat 1g, Trans Fat 0g), Cholesterol 20mg, Sodium 160mg, Total Carbohydrate 7g (Dietary Fiber 1g, Sugars 1g), Protein 2g; Percent Daily Value*: Vitamin A 2%, Vitamin C 6%, Calcium 2%, Iron 2%.

*Percent Daily Values are based on a 2,000 calorie diet.

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.