Farmers Market Corn and Potato Cakes
Viking Cooking School, Salt Lake City, Utah
These are Yummy, good to use if you have extra corn you don't know what do with, or for that matter if you have left over mashed potatoes.
Yield: Makes 4 servings
4 cups peeled and cubed russet potatoes
2 cups fresh or frozen corn kernels
5 slices thick-cut bacon, diced and cooked crisp
1/3 cup thinly sliced scallions
½ cup Panko bread crumbs, divided (Japanese bread crumb)
¼ cup chopped fresh parsley
¼ cup diced red bell pepper
1 egg, beaten
1 t. kosher salt
1 t ground black pepper
Olive oil
Cook the potatoes in boiling, salted water until tender, 12-15 minutes. Drain potatoes and mash coarsely with a potato masher, set aside to cool.
Add corn, bacon, scallions, ¼ cup Panko, parsley, bell pepper, egg, salt and
black pepper to pot with potatoes, stir to combine.
Form eight 4-ounce patties. Place potato cakes on platter. (Cakes can be prepared 3 hours ahead. Cover with plastic wrap and refrigerate.
Heat canola oil and remaining 1 tablespoon oil in large nonstick skillet over
medium-high heat. Dredge each side of patties in ½ cup Panko, then working in batches, add potato cakes to skillet and cook until golden brown, about 3 minutes per side.
