Corn and Potato Mini Pancakes with Salsa | Idaho Potato Commission

Name: Corn and Potato Mini Pancakes with Salsa | Idaho Potato Commission
Ingredients: 2 cups mashed Idaho potatoes (prepared according to package directions using half of a 22 oz. bag frozen Idaho mashed potatoes); 2 cups frozen corn kernels (thawed) or cooked corn cut off the ear; 1 egg, slightly beaten; 1 cup seasoned bread crumbs; 1/2 cup canola oil (for frying); For the Salsa; 1/2 cup finely chopped yellow pepper; 1/2 cup finely chopped green pepper; 4 plum tomatoes, seeded and chopped; 1 tablespoon minced jalapeno pepper; 1/2 cup chopped red onion

www.idahopotato.com

In a medium mixing bowl, combine potatoes, corn and egg; mix well with a spoon. Place bread crumbs in a shallow bowl. Using clean hands, form mixture into 1 1/2inch diameter patties; dip each pattie...

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Ingredients

2 cups mashed Idaho potatoes (prepared according to package directions using half of a 22 oz. bag frozen Idaho mashed potatoes)
2 cups frozen corn kernels (thawed) or cooked corn cut off the ear
1 egg, slightly beaten
1 cup seasoned bread crumbs
1/2 cup canola oil (for frying)
For the Salsa
1/2 cup finely chopped yellow pepper
1/2 cup finely chopped green pepper
4 plum tomatoes, seeded and chopped
1 tablespoon minced jalapeno pepper
1/2 cup chopped red onion