Dinner

Southwest Corn and Potato Cakes is for Dinner.

Southwest Corn and Potato Cakes takes 10 minutes to prepare.

Southwest Corn and Potato Cakes takes 35 minutes to cook.

Southwest Corn and Potato Cakes makes 4 servings.

The ingredients for Southwest Corn and Potato Cakes are:

2 Cups Idahoan Buttery Homestyle instant mashed pototoes

.5 cups Green Giant Mexicorn (canned-drained)

.5 cup shredded taco cheese

.25 cup all purpose flour

2 Tbsp chopped onion (raw or frozen)

1 tsp salt

1/8 tsp ground cumin

garnish with additional taco cheese if desired

Here is how you make Southwest Corn and Potato Cakes:

Serves 4 (2 pancakes each)Prepare instant potatoes as directed on package.Heat oven to 375 and coat a baking sheet generously with Pam.Combine all ingredients in a medium bowl with a fork..along with cooked potatoes. Mix well.Coat a 1/3-cup measuring cup with pam, using the cup, scoop up a level cup of potato mixture. invert onto baking sheet to release the potato mixture. Repeat process to make 8 portions, coating the cup as needed. Gently press portions with palms to form pancakes about 3/4 in. thick.Coat tops of pancakes with pam. Bake for 20 min. Turn pancakes over gently and bake an additional 15 min, Transfer to a serving platter and garnish with additional taco cheese if desired.Number of Servings: 4Recipe submitted by SparkPeople user CATHY_L.

The nutritional information for Southwest Corn and Potato Cakes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 218.1

• Total Fat: 7.2 g
• Cholesterol: 12.5 mg
• Sodium: 1,214.3 mg
• Total Carbs: 32.2 g
• Dietary Fiber: 1.6 g
• Protein: 6.4 g

Southwest Corn and Potato Cakes is Mexican cuisine.