This is a great idea for the inevitable left over mashed potato. Kids love this for a winter afternoon snack or a lazy weekend lunch!
Creamed Corn Potato Cakes Makes 16 cakes
Ingredients
4 cups of mashed potato
2 eggs
200g tin creamed corn
½ cup Self Raising flour
2 tablespoons Dijon mustard
½ cup Tasty cheese grated
½ cup self raising flour
salt and pepper, for seasoning
Method
Combine all the above ingredients. Using an ice cream scoop, dollop potato mix into a lightly oiled, deep fry pan, placed on a medium heat. Cook for about 6 minutes. Then using a flat slide, carefully flip the cake and cook for the same time on the other side. Serve with a drizzle of Extra Virgin Olive Oil and grated Parmesan (optional). Or drizzle with some Sweet chilli sauce and serve with a side salad for a yum lunch!
You could also add chopped ham and/or 2 tablespoons chopped fresh chives.
