Prep Time 10m
Cook Time 20m
Ready Time 30m
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
  • Step 1Mix 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.
  • Step 2Make 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.
  • Step 3Serve with a dollop of creme fraiche or sour cream and chives.
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