Cheesy Potato Corn Cakes
Ingredients:
2 cups Hungry Jack Mashed Potato Flakes
1 can (11 oz) whole kernel corn with red and green peppers, drained
3/4 cup (3 oz) shredded Cheddar cheese
2 tablespoons all purpose flour
2 tablespoons yellow corn meal
1-1/2 teaspoons seasoned salt
1 teaspoon dried basil leaves
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 cups milk
1 egg, slightly beaten
1/4 cup butter
Optional:
Grated Parmesan cheese, if desired
Preparation Directions:
Combine potato flakes, corn, Cheddar cheese, flour, cornmeal,
seasoned salt, basil, garlic powder and pepper in large bowl.
Mix well. Add milk and egg. Mix well. Let stand 2 to 3 minutes
or until liquid is absorbed.
Melt 1 to 2 tablespoons butter in 12-inch nonstick skillet over
medium heat. Drop potato mixture by 1/4 cupfuls into skillet.
Press carefully to form 3-inch rounds. Cook 6 to 8 minutes or
until golden brown, turning once. Transfer to serving platter.
Sprinkle with Parmesan cheese. Repeat with remaining butter and
potato mixture as necessary.