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Corn and Potato Mini Pancakes with Salsa

2 cups mashed Idaho potatoes (prepared according to package directions using half of a 22 ounce bag frozen Idaho mashed potatoes)

2 cups frozen corn kernels (thawed) or cooked corn cut off the ear

1 large egg, slightly beaten

1 cup seasoned bread crumbs

1/2 cup canola oil (for frying)

1. In a medium mixing bowl, combine potatoes, corn and egg; mix well with a spoon.
2. Place bread crumbs in a shallow bowl. Using clean hands, form mixture into 1 1/2inch diameter patties; dip each pattie in bread crumbs, coating both sides.
3. Over medium heat, in a large non-stick skillet, heat 2 tablespoons of the canola oil until hot. Fry the patties, a few at a time, for 2 minutes, or until golden brown on the bottom; flip and cook another 2 minutes on the second side. (If flatter, more crispy cakes are desired, flatten cakes while cooking with a metal spatula).
4. Transfer finished cakes to a baking sheet and keep in a warm oven (200 degrees) until all cakes are cooked. Transfer cakes to a serving platter and serve with salsa, if desired.

Makes 30 cakes.

For 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

Juice of 1/2 fresh lime

1. Combine all ingredients in bowl and allow flavors to marry for about 30 minutes before using.

Approximate nutritional analysis per serving: 304 calories, 16 g fat, 46 mg cholesterol, 776 mg sodium, 7 g protein, 36 g carbohydrates
(does not include optional ingredients)

Recipe provided courtesy of Idaho Potato Commission.